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
Easy lamb stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp vegetable oil
- 800g diced lamb shoulder
- 1 large onionroughly chopped
- 4 large carrotscut into large chunks
- 1 tbsp plain flour
- 1 tbsp tomato purée
- 750ml lamb stock
- 2 bay leaves
- rosemary sprigor a pinch of dried rosemary
- mashand greens, to serve
Nutrition: Per serving
- kcal631
- fat41g
- saturates16g
- carbs15g
- sugars9glow
- fibre5g
- protein48ghigh
- salt0.4glow
Method
step 1
Heat the oven to 160C/140C fan/gas 3. Meanwhile, heat the oil in a large flameproof casserole dish. Add the meat in batches and brown over a high heat for 5 mins, then lift onto a plate. Tip in the onions and carrots, and cook for 8-10 mins until starting to colour. Scatter over the flour and stir for a few minutes, then stir in the tomato purée and cook for a few minutes more. Tip the meat and any resting juices back into the dish and stir well. Pour over the stock, tuck in the herbs and season well. Bring to a simmer, then remove from the heat.
step 2
Cover with a lid and put in the oven for about 2 hrs 30 mins until the meat is tender. Once cooled, the stew can be chilled and frozen for up to three months – defrost completely before reheating on the hob for 5 mins over a medium heat, until piping hot. Leave to settle for a minute or two, then serve with mash and greens.
