Imbakbaka (Libyan Pasta, Chickpea and Lamb One-Pot)
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Ingredients
- 500 g lamb shoulder, diced
- 1 onion, finely chopped
- 5 garlic cloves
- 3 tbsp tomato puree
- 400 g chickpeas, drained and rinsed
- 250 g macaroni pasta
- 700 ml lamb stock
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 753 kcal
- Protein
- 39.9 g
- Carbohydrate
- 65.8 g
- of which sugars
- 6.2 g
- Fat
- 35.1 g
- of which saturates
- 13.1 g
- Fibre
- 8.9 g
- Salt
- 1.96 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 lamb shoulder for 5-6 minutes, then stir in the onion and cook for 6 minutes until soft.
- 2
Add the garlic and tomato puree and cook for 1 minute, then pour in the lamb stock. Cover and simmer for 35 minutes, until the lamb is nearly tender.
- 3
Stir in the chickpeas and macaroni pasta and simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender.
- 4
Check the seasoning and serve hot.
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