Lamb meatball, chickpea & aubergine stew

Name: Lamb meatball, chickpea & aubergine stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 1 onion, peeled and sliced; 1 aubergine, cut into 2cm chunks; 400 g can Essential Chickpeas In Water, drained and rinsed; 2 tbsp Essential Olive Oil; 2 tsp Cooks’ Ingredients Baharat Seasoning; 500 g pack 20 British Lamb Meatballs; 400 g can chopped tomatoes; 200 g The packs Levantine Table Handstretched Flatbreads; 20 g pack mint, leaves picked; Greek style yogurt, to serve

Time-saving meatballs in a saucy stew packed with vegetables and warming spices. Try sharing it mezze-style over a weekday evening catchup with friends. Just add some well-chosen, houmous, olives and a salad.

5 out of 5 stars(4) Rate this recipe

2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

1 onion, peeled and sliced
1 aubergine, cut into 2cm chunks
400g can Essential Chickpeas In Water, drained and rinsed
2 tbsp Essential Olive Oil
2 tsp Cooks’ Ingredients Baharat Seasoning
500g pack 20 British Lamb Meatballs
400g can chopped tomatoes
2 x 200g The packs Levantine Table Handstretched Flatbreads
¼ x 20g pack mint, leaves picked
Greek style yogurt, to serve

Method

Preheat the oven to 220°C, gas mark 7. Place the onion, aubergine and chickpeas into a large roasting tin. Pour in the oil, season with salt and stir in the baharat seasoning.
Nestle the meatballs between the vegetables and cook for 20 minutes, stirring halfway.
Pour in the tomatoes and 100ml hot water from the kettle. Season, give everything a stir and return to the oven for 15-20 minutes more, until the meatballs are cooked through with no pink meat in the middle, the vegetables are tender and the sauce has thickened.
Warm the flatbreads according to pack instructions. Scatter the stew with mint and serve with the bread and yogurt.

Cook’s tip

For a vegetarian alternative, replace the lamb meatballs with 2 packs vegetarian meatballs. They won’t need such a long cooking time – just drop into the tin when you add the canned tomatoes.