Spiced lamb stew with chickpeas and couscous

Ingredients

For 1 serving

• Lamb120 g
• Cooked chickpeas100 g
• Carrots80 g
• Onion40 g
• Canned peeled tomatoes120 g
• Cumin1 pinch
• Cinnamon1 pinch
• Couscous40 g
• Cilantro3 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten,

In season: October – March

Method

1. Cut the lamb into pieces of about 3 cm, chop the onion, and peel the carrots and cut them into 2 cm chunks.
2. Heat the oil in a casserole over medium-high heat and brown the lamb with the onion for 8 minutes, until the meat is golden and the onion soft; season with salt, add the cumin and cinnamon and toast for a minute, stirring, until fragrant.
3. Add the crushed peeled tomatoes, the carrots and a couple of glasses of water, cover and cook over low heat for 45 minutes, stirring now and then, until the meat is tender.
4. Drain and rinse the chickpeas, add them and cook uncovered for another 10 minutes, until the sauce thickens. Taste and adjust the salt.
5. Meanwhile bring a little salted water to the boil (about the same volume as the couscous), pour it over the couscous in a bowl, cover and leave to swell for 5 minutes, then fluff it with a fork.
6. Serve the stew over the couscous and finish with chopped fresh coriander.