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Lamb meatball, chickpea & aubergine stew

Lamb meatball, chickpea & aubergine stew

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(7) Rate this recipe
2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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

  1. 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.

  2. Nestle the meatballs between the vegetables and cook for 20 minutes, stirring halfway.

  3. 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.

  4. 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. 

Nutritional

Typical values per (excluding yogurt) when made using specific products in recipe

Energy

3,255kJ/ 777kcals

Fat

34g

Saturated Fat

10g

Carbohydrates

67g

Sugars

11g

Fibre

12g

Protein

45g

Salt

1.7g

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