Aubergine & chickpea stew
Dig out the slow cooker to make this healthy stew. Topped with toasted pine nuts and served with flatbreads, it makes a wonderfully nutritious vegan meal
Big-batch lamb stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1½ kg diced lamb shoulder
- 50g plain flour
- 2 tbsp vegetable oil
- 2 onionsroughly chopped
- 6 large carrotshalved lengthways and thickly sliced
- 2 garlic clovesfinely chopped
- 2 tbsp tomato purée
- 1.2l lamb or chicken stock
- 2 bay leaves
- large rosemary sprigor a pinch of dried rosemary
Nutrition: Per serving
- kcal554
- fat36g
- saturates15g
- carbs13g
- sugars7g
- fibre3g
- protein43g
- salt0.4g
Method
step 1
Put the lamb and flour in a bowl, season and toss to coat. Heat the oil in a large frying pan or casserole over a medium heat, then fry in batches for 5-8 mins until browned all over. Tip the meat into the slow cooker. Add the onions and carrots and cook for 5-8 mins until starting to colour, then stir in the garlic and cook for 1 min more. Scatter in any leftover flour and stir for 1 min. Stir in the tomato purée and cook for a few minutes more.
step 2
Pour the stock over veg, stir and bring to the boil. Pour the mix over the lamb. Nestle in the bay and rosemary, season and cook on high for 3-4 hrs, medium for 5-6 hrs, or low for 7 hrs, stirring occasionally until the lamb is tender. Once cool, it can be frozen for three months. Defrost in the fridge fully and reheat in a pan until piping hot.
