Lamb and Chickpea Chilli with Freekeh
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4 people
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Course
Main Course
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Cuisine
Algerian
Lamb and Chickpea Chilli with Freekeh
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A lightly spiced, warming chilli full of nutritious grains.
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Ingredients
- 1 tbsp olive oil
- 500 g Minced lamb
- 2 spring onions
- 1 garlic clove chopped
- 1 tsp paprika
- 1 tsp ras el hanout
- 1 tbsp fresh mint chopped
- 400 g tin of chopped tomatoes
- 400 g Tin of chickpeas
- 1 tbsp tomato puree
- 1 bay leaf
- 400 ml water
- 100 g freekeh
Instructions
- Pre-heat your oven to 200° /180 fan. Brown the lamb in the hot oil in a casserole pot.
- Add the garlic and cook for a minute. Add the spices and combine.
- Add the spring onions a long with the tin of tomatoes and chickpeas, bay leaf, water, tomato puree and mint. Give it all a good stir. Leave to simmer for 5 mins.
- Place a lid on the casserole pot and cook in the oven for 50 minutes. Add the freekeh, stir and cook for a further 10 minutes. Serve with rice or couscous.
Notes
- Don't have any ras el hanout? You can make your own with black pepper, coriander, ginger, smoked paprika, all-spice, cardamon, mace, nutmeg, turmeric, cayenne, cloves and rose petals. You don't really need the rose petals!
- Freekeh - I use this Greenwheat Freekeh from Artisan Grains but any freekeh will do!
- Aga cooking - all my recipes are tested and made on an Aga however I always adapt the method for a conventional oven. If you're an Aga owner however, you can follow the recipe as is, using a suitable casserole pot on the boiling plate (not the portmerian one like I did, which ended up smashing!!) Cook in the roasting oven for the time stated in the method (50 + 10 mins).
- Slow-cooker - this recipe is suitable for the slow-cooker as it used to be a recipe for that method! It's recently been updated you see! Cook as above, 7 hours on low or 4 hours on high.
- Leftovers - chilli leftovers would go so well on a jacket potato for lunch or over fries for a an all-American twist like my recipe for sweet potato chilli cheese fries. See below before re-heating.
- Reheating - you should ensure you reheat this dish until piping hot! Never, ever re-heat twice.
- Storage - you can store leftovers in a well-sealed container in a fridge for 2 days.
- Freezing - I'd recommend only freezing for up to 3 months. Ensure the container is well-sealed so you don't risk freezer burn on the food.
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