Moroccan-Inspired Lamp Chickpea Stew

Serves 6

Time 45 minutes

Ingredients

2 tsp extra virgin olive oil 

1 brown onion, peeled and finely diced 

2 stalks celery, finely diced 

1 cup coriander, leaves picked, stalks finely chopped 

500g lean lamb mince 

2tbsp-¼ cup mild Moroccan spice blend  

4 cups canned whole tomatoes

100g frozen spinach 

1 cup cooked lentils 

1 ½ cups cooked chickpeas

½ cup raw quinoa 

Sea salt and black pepper

Harissa Yoghurt

½ cup plain Greek yoghurt 

1 tsp harissa paste 

2 tsp lemon juice 

½ clove garlic, finely chopped

Method

Place a large heavy based saucepan on medium heat and add extra virgin olive oil, onion, celery and coriander stalks. Cook for 4-5 minutes or until softened. 

Add Moroccan spice blend to the pan and cook for about 1 minute, so it becomes aromatic. Add lamb to the pan and break up with a wooden spoon whilst it browns off and cooks. 

Pour 6 cups of water, plus canned tomatoes and frozen spinach into the pan and bring to the boil, teasing apart the frozen spinach pieces as it does. Add cooked lentils and chickpeas to the pan, season with salt and pepper, stir and simmer, lid off, for 25-30 minutes so the liquid reduces slightly and the flavours come together. 

Whilst it simmers, cook the quinoa, then cover and set aside. 

Make the harissa yoghurt by combining greek yoghurt, harissa paste, lemon juice, and garlic with a pinch of salt and pepper in a bowl. Stir and set aside.