Etli Nohutlu Kabak (Lamb, Chickpea and Courgette Stew)
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Ingredients
- 350 g diced lamb shoulder
- 400 g tinned chickpeas, drained
- 2 courgettes
- 1 onion, finely chopped
- 2 garlic cloves
- 400 g tinned chopped tomatoes
- 2 tbsp olive oil
- 200 ml lamb stock
Nutrition (per serving)
- Calories
- 447 kcal
- Protein
- 25.1 g
- Carbohydrate
- 25.1 g
- of which sugars
- 7.9 g
- Fat
- 26.6 g
- of which saturates
- 8.9 g
- Fibre
- 8.6 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and brown the diced lamb shoulder for 6-8 minutes.
- 2
Add the onion and garlic cloves and cook for 6 minutes until softened.
- 3
Stir in the tinned chopped tomatoes and lamb stock, cover and simmer for 1 hour until the lamb is nearly tender.
- 4
Add the courgettes, cut into chunks, and tinned chickpeas, and simmer, uncovered, for 15 minutes until the courgettes are tender.
- 5
Season with salt and black pepper before serving.
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