lamb with chickpeas, green peppers, and couscous

SERVES 4

Ingredients:

2–3 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

2lb (900g) lamb, cut into small pieces

1 tsp ground cinnamon

1 tsp paprika

2–3 green bell peppers, seeded and coarsely chopped

one 15½oz (440g) can chickpeas, drained and rinsed

3½ cups (900ml) hot vegetable stock

1 cup (6oz/175g) couscous

½ cup (50g) pine nuts, toasted

handful of flat-leaf parsley, chopped

sea salt and freshly ground black pepper

Method:

1 Heat 1 tablespoon of the oil in a frying pan over low heat. Add the onion and cook for 5 minutes until soft. Add the garlic, lamb, cinnamon, and paprika, and season with salt and pepper.

2 Add the peppers and chickpeas and cook, stirring occasionally, until the meat is no longer pink. Pour in 2 cups of the hot stock, cover the pan, and simmer gently for 20 minutes. Add a little hot water if the mixture appears dry.

3 Meanwhile, prepare the couscous. Combine the couscous and 1–2 tbsp of olive oil in a heatproof bowl, then stir in enough of the remaining hot stock just to cover. Cover tightly with aluminum foil and leave for about 5 minutes, then use a fork to fluff up and separate the grains. Season with plenty of salt and pepper.

4 To serve, sprinkle the pine nuts and parsley over the lamb, and serve immediately with the warm couscous.

Variations:

You could sprinkle toasted sesame seeds over the top instead of pine nuts.

lamb with chickpeas, green peppers, and couscous