Lamb, Chickpea and Saffron Stew

Serves 4-6
Time 1 hour


500g lamb, diced
1 x can 400g chickpeas, drained
2 tbsp olive oil
1 onion, finely sliced
1 large carrot, sliced
2 garlic cloves, crushed
1 stick celery, sliced
1 orange, juiced
Orange peel
500g potato, cut into cubes
1L chicken or vegetable stock
1 400ml can whole tomatoes, chopped
ΒΌ tsp saffron threads crumbled
Salt and pepper, to season
1 cup parsley, chopped


In a large pot over a medium heat, brown the seasoned lamb and sear on each side.

Add the oil and sweat the onion, garlic, celery, carrots and potatoes for 4-5 minutes until fragrant and softened.

Add stock, orange juice, orange peel, tomatoes, saffron and bring to the boil. Reduce heat and simmer for 30 minutes or until lamb is tender.

Stir through chickpeas and half of the parsley and cook for another 15 minutes. Season to taste.

To serve, top with extra parsley.