Lamb, spinach, and chickpea hotpot

ServeS 8

Ingredients:

675g (11⁄2lb) lean lamb, cut into 3⁄4in (2cm) dice

2 tbsp all-purpose flour

1 tsp paprika

6 tbsp olive oil

2 large red onions, diced

6 garlic cloves, chopped

2 x 14oz (400g) cans chickpeas, drained and rinsed

¾ cup dry white wine

2 x 14oz (400g) cans diced tomatoes

sea salt and freshly ground black pepper

1 1⁄4lb (550g) baby leaf spinach

Method:

1 Put the lamb, flour, and paprika in a mixing bowl and combine well. Heat the oil in a large heavy-based pot over medium heat, add the onions, and cook, stirring frequently, for 5 minutes, or until soft. Add the lamb and cook, stirring occasionally, for 5 minutes, or until evenly browned. Stir in the garlic and chickpeas and cook for 1 minute.

2 Pour in the wine and simmer for about 3 minutes, while the alcohol evaporates. Add the tomatoes, bring to a boil, reduce the heat, and simmer for 15 minutes. Season, stir in the spinach, and cook for 3 minutes.

3 Let cool completely, then transfer to a freezer-proof container (or 2 large freezer bags – 4 portions per bag), seal, and freeze for up to 3 months.

4 To serve, defrost overnight in the refrigerator, transfer to a deep baking dish, cover, and put in a 350°F (180°C) preheated oven for 15 minutes. Or, microwave on High for 3 minutes, stir, and microwave for 3 minutes more, or until piping hot.

Lamb, spinach, and chickpea hotpot