- A 250g pack of diced lamb
- 1 aubergine
- 1 red onion
- 1 garlic clove
- 1 tsp ground cumin
- 1 tsp smoked paprika
- A 400g tin of chickpeas
- A 400g tin of chopped tomatoes
- A handful of flat leaf parsley, leaves only
- 1 tbsp olive oil
- Sea salt and freshly ground pepper
- 500ml boiling water
- Pan with a lid
Warm ½ tbsp oil in a pan. Add the lamb. Fry on a medium heat for 5 mins, turning the lamb so it’s browned all over. Lift out of the pan onto a plate.
While the lamb cooks, trim the aubergine. Roughly chop it. Peel and finely chop the onion. Peel and grate or crush the garlic.
Add a splash of water to the pan. Boil for 1 min. Add ½ tbsp oil and the aubergine. Fry on medium heat for 5 mins till the aubergine is browned.
Add in the onion and a splash more water. Season with salt and pepper. Cook and stir for 5 mins till the onion is glossy and has picked up a little colour.
Stir in the garlic. Add 1 tsp each of cumin and smoked paprika. Cook and stir for 1 min.
Drain the chickpeas. Give them a rinse. Add them to the pan. Add the tomatoes. Stir in the lamb and any juices from the plate. Pour in 500 ml boiling water. Cover. Bring the stew to the boil.
Turn the heat down. Simmer for 45-50 mins till the lamb is tender. Taste and adjust the seasoning.
Ladle the stew into warm bowls. Pick the leaves off the parsley stalks and add to serve.