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Harissa lamb & chickpea tagine
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1 tbsp oil
610g pack essential Waitrose British Lamb 24 Meatballs
1 onion, chopped
1 tbsp harissa paste
400g can chopped tomatoes
400g can chickpeas, drained and rinsed
100g dried apricots, roughly chopped
½ x 28g pack coriander, chopped
1. Heat the oil in a large frying pan and fry the meatballs and onion for 5 minutes. Drain off any excess oil.
2. Add the harissa. Cook for 30 seconds. Stir in the tomatoes, chickpeas, apricots and 100ml water. Cover and simmer for 10 minutes until cooked throughout with no pink meat.
3. Scatter over the coriander, and serve with couscous.
Typical values per serving:
This recipe was first published in July 2016.