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Crispy Spiced Lamb & Chickpeas

Crispy Spiced Lamb & Chickpeas

with Minted Hummus

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Why treat hummus like a side when it can shine on the centre stage! As a base in this spiced lamb dish, it really holds its own.

Allergens:SesameGluten

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 tin

chickpeas

1 sachet

Moroccan spice mix

1 bunch

mint

1 tub

hummus

(ContainsSesameMay be present Egg, Gluten, Milk, Soy, Lupin, Tree Nuts)

½

brown onion

1 packet

lamb mince

1 bunch

parsley

1

Lebanese bread

(ContainsGluten)

1 bag

mixed salad leaves

Not included in your delivery

2 tbs

olive oil

1 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3270 kJ
Fat37.5 g
of which saturates8.1 g
Carbohydrate65.7 g
of which sugars9.4 g
Dietary Fibre0 g
Protein40.5 g
Cholesterol0 mg
Sodium588 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Sieve
Baking Paper
Baking Tray
Bowl
Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 200°C/180°C fan-forced. Drain and rinse the chickpeas. Pick the mint leaves and finely chop. Dice the brown onion. Roughly chop the parsley leaves.

2

Add the chickpeas, 1/2 the olive oil and 1/2 the Moroccan spice blend to a prepared oven tray. Season with salt and pepper and toss to coat. Bake for 20-25 minutes, or until crispy. Roasted in the oven with the addition of a spice blend will transform these chickpeas into a crispy, salty, savoury snack. Have fun at home with our method but try using curry powder, chilli flakes or even roast with fresh herbs and lemon zest.

3

Meanwhile, in a small bowl combine the mint and hummus. Set aside.

4

Heat the remaining olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook for 5 minutes, or until softened. Add the lamb mince and the remaining Moroccan spice blend, breaking the lamb mince up with a wooden spoon, and cook for 5-6 minutes, or until the lamb is browned and crisp. Add the roasted chickpeas and parsley and stir through.

5

Meanwhile to render your Lebanese bread as fresh as if out of the oven, sprinkle with a few drops of water and pop in the microwave for 10 seconds to heat through. Cut into wedges.

6

Spread the Lebanese bread with the minted hummus, then top with the spiced lamb and crispy chickpeas. Divide the mixed salad leaves between plates and drizzle with a little olive oil and balsamic vinegar. Enjoy!