Directions:
- Drain the chickpeas and boil in fresh water for 10 minute.
- Reduce heat, cover and continue to cook (just boiling) for about 50 min, or until tender.
- Meanwhile, mix the lamb, lemon rind, garlic, bay leaf, thyme and oregano.
- Heat oil in a casserole dish and brown the lamb.
- Add onion and pepper and cook for 10 minutes stirring often.
- Stir in the flour, add salt and pepper and pour in the water.
- Mix in the tomato paste and bring to the boil.
- Reduce heat, cover and simmer for 1 hour.
- Stir in drained chickpea and cook for a further hour.
- Cool and chill for up to 2 days, or freeze.
- To serve, top with toasted crisp French bread croutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.91 Kcal (2482 kJ) | ||
| Calories from fat | 277.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.83g | 47% | |
|---|---|---|---|
| Cholesterol | 80.92mg | 27% | |
| Sodium | 208.88mg | 9% | |
| Potassium | 984.68mg | 21% | |
| Total Carbs | 47.39g | 16% | |
| Sugars | 9.53g | 38% | |
| Dietary Fiber | 11.94g | 48% | |
| Protein | 31.92g | 64% | |
| Vitamin C | 30.2mg | 50% | |
| Iron | 6.4mg | 36% | |
| Calcium | 124.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 157.97 Kcal (661 kJ) | ||
| Calories from fat | 73.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.21g | 47% | |
|---|---|---|---|
| Cholesterol | 21.56mg | 27% | |
| Sodium | 55.65mg | 9% | |
| Potassium | 262.35mg | 21% | |
| Total Carbs | 12.63g | 16% | |
| Sugars | 2.54g | 38% | |
| Dietary Fiber | 3.18g | 48% | |
| Protein | 8.5g | 64% | |
| Vitamin C | 8mg | 50% | |
| Iron | 1.7mg | 36% | |
| Calcium | 33.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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