Double Express Harissa Lamb & Chickpea Spinach Stew
with Jewelled Currant Couscous
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Gluten
- Milk
- Wheat
Get ready for an incredible aromatic hit with this lamb stew, brimming with tender veg and warming spices. The harissa paste adds a lovely warmth, while the chickpeas provide a hearty, satisfying texture to the rich sauce. Served with a fluffy currant couscous, this comforting dish is sweet, spicy and perfectly balanced.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Chermoula Spice Blend
(May be present: Soy)
1 packet
Chickpeas
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Harissa Paste
(May be present: Soy)
500 g
Lamb Mince
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1
Julienned Carrot
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
¾ cup
boiling water
Utensils
Cooking Steps
- Boil the kettle.
- Drain and rinse chickpeas.
- Place couscous, currants and stock concentrate in a medium bowl.
- Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes.
- Fluff up with fork and set aside.
- Meanwhile, heat a large frying pan over high heat. Cook lamb mince, and chickpeas (no need for oil!), breaking up with a spoon, until just browned, 4-5 minutes.
- Reduce heat to medium, add tomato paste and chermoula spice blend and cook and until fragrant, 1 minute.
- Stir in the water, brown sugar, juilienned carrot and baby spinach leaves until slightly thickened and wilted, 1-2 minutes.
- Remove pan from heat, then add harissa paste. Stir to combine. Season to taste.
TIP: If your pan is getting crowded, cook in batches for the best results!
- Divide jewelled couscous between bowls. Top with tagine inspired harissa double lamb and veg stew. Enjoy!
