Fattah-Inspired Lamb & Chickpea Bowl
with Toasted Pita Chips, Garlic Yoghurt & Buttery Almonds
- Gluten
- Wheat
- Milk
- Almond
- May contain traces of allergens
- Milk
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Bring the vibrant flavours of the Middle East straight to your dinner table with this texturally spectacular bowl. Spiced lamb and hearty chickpeas are layered over a warm base, then drizzled with a cool, garlic-infused yoghurt sauce. Finished with the satisfying crunch of toasted pita chips and nutty almonds, every single bite is a masterclass in contrasting elements.
Ingredients
2
Pita Bread
(Contains: Gluten, Wheat May be present: Milk)
½ packet
Chickpeas
1
Red Radish
1
Tomato
2
Garlic
1 packet
Parsley
1
Greek-Style Yoghurt
(Contains: Milk)
250 g
Lamb Mince
1 sachet
Middle Eastern Seasoning
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)
Not included in your delivery
1 drizzle
olive oil
10 g
butter
(Contains: Milk)
Utensils
Cooking Steps
- Set your air fryer to 200°C. Cut pita bread into wedges.
- In a medium bowl place pita bread. Drizzle with olive oil, season with salt and toss to coat.
- Place in air fryer basket and bake until heated through, 6-8 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C. Cut pita bread into wedges. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until golden, 8-10 minutes.
- Meanwhile, drain and rinse chickpeas (see ingredients).
- Thinly slice radish into sticks.
- Finely chop tomato, garlic and parsley.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute.
- Transfer garlic oil to a small bowl, then add Greek-style yoghurt and stir to combine. Season to taste.
- Return frying pan to high heat with a drizzle of olive oil.
- Cook chickpeas, lamb mince (no need for oil!) and Middle Eastern seasoning, breaking up with a spoon, until just browned, 3-4 minutes.
TIP: Add a splash of water if the lamb looks dry
- In a small heatproof bowl, microwave the butter in 10 second bursts, until melted.
- Add flaked almonds and parsley and stir to combine. Season to taste.
- Divide toasted pita chips between bowls. Top with the Egyptian lamb and chickpea, tomato and radish. Drizzle over garlic yoghurt and garnish with buttery almonds. Enjoy!
