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
1 strip of orange peel
500g potato, cut into cubes
1L chicken or vegetable stock
1 410g tin whole tomatoes
¼ tsp saffron threads
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 olive 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, and saffron, and break the tomatoes up with the back of a wooden spoon. Bring to the boil. Reduce heat and simmer, uncovered, 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.