Moroccan-Style Lamb & Chickpeas

Ingredients:

Serves 4

• 400g lean minced lamb

• 1 tbsp olive oil

• 1 white onion, sliced

• 1 carrot, finely chopped

• 3 tsp Moroccan spices

• 450ml chicken stock

• 3 tbsp tomato paste

• 400g chickpeas in water, drained

• 2 tbsp raisins

• 4-5 dried apricots, chopped

• 75g spinach leaves

• Juice of 1/2 lemon

• Salt & pepper to taste

• Quinoa or couscous

• Flaked almonds, to serve

Instructions:

Heat frying pan over a medium to high heat. Add the lamb mince and brown, stirring to a crumble, for approximately 6 minutes. Then remove the lamb and put to one side. Disregard any drippings.

Add the olive oil to the pan, fry the onion and carrots for about 4 minutes, add Moroccan spices and sauté for 30 seconds. Add the lamb back to the pan, along with the chicken stock, tomato paste, chickpeas, raisins, dried apricots, salt and pepper, and briefly bring to the boil. Reduce the heat and simmer for 10-15 minutes until the mixture has thickened. Add the spinach leaves and wilt, for 1 or 2 minutes.

Remove from the heat, stir in the lemon juice. Serve with quinoa or couscous and top with flaked almonds.