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Herby leftover lamb stew with chickpeas

This herby leftover lamb stew with chickpeas is made from leftover roast lamb. It’s easy, yummy and filling. If you don’t have any leftovers, then use diced lamb pieces which you can fry or grill first, then follow the recipe. Serve it with mashed potatoes, rice, couscous or flatbread and a crispy salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 onion
  • 3 cloves of garlic
  • 2 carrots
  • 1 Tbsp tomato purée
  • 1 Tbsp chopped rosemary leaves only
  • 1 tsp dried marjoram or oregano
  • 1 tin chopped tomatoes or 4 ripe tomatoes chopped
  • 500 ml lamb stock
  • Any leftover gravy
  • 1 tin chickpeas drained
  • 100 g green veggies of your choice green beans, peas, spinach, kale, etc
  • 2 cups leftover chopped roasted lamb pieces
  • To serve: chopped mint leaves and/or crumbled feta cheese

Method
 

  1. Finely chop the onion, garlic and carrots.
  2. Heat the oil in pan and gently fry the onion until softened, then add the garlic and carrot. Put a lid on and sauté for 5 minutes over low heat.
  3. Add the herbs and stir gently for a couple of minutes, then add the tomato purée.
  4. Keep stirring for a minute, then add the chopped tomatoes, gravy and stock.
  5. Bring to the boil and cook over low heat for 10 minutes, then add the chickpeas and your chosen greens and cook for another 5 minutes or so.
  6. Add more stock if the stew is getting too thick.
  7. Add the lamb pieces and heat through.
  8. Serve with chopped mint leaves and crumple feta on top, if liked.