Recipe Quick lamb and chickpea casserole : Hearty Dishes and Tasty

Recipe Quick lamb and chickpea casserole : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Quick lamb and chickpea casserole has been designed to be as simple and easy as possible to put into practice. With 0:20 prep, 4 serving, Capable cooks level.

Make a double batch of this hearty casserole so you can eat half tonight, and freeze the other half for a lazy day.


  • 2 tablespoons olive oil
  • 600g lamb loin fillet, trimmed, thinly sliced
  • 400g baby eggplant, thickly sliced
  • 1 brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 400g can chickpeas, drained, rinsed
  • 400g can crushed tomatoes
  • 1 lemon, juiced
  • 1/2 cup flat-leaf parsley leaves, chopped
  • crusty bread rolls, to serve


  • Step 1
    Heat 1 tablespoon of oil in a large, non-stick frying pan over medium-high heat. Cook lamb, in batches, for 2 to 3 minutes or until sealed. Transfer to a plate.
  • Step 2
    Add remaining oil to frying pan. Add eggplant, onion and garlic. Cook, stirring occasionally, for 3 minutes or until eggplant is light golden and onion is tender.
  • Step 3
    Stir in tomato paste. Cook for 1 minute. Add chickpeas, tomatoes and 2 cups cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 10 minutes or until thickened slightly.
  • Step 4
    Return lamb and juices to pan. Simmer, uncovered, for 5 minutes or until heated through. Season with salt and pepper. Stir in 2 tablespoons lemon juice and parsley. Serve with crusty bread.

Quick lamb and chickpea casserole

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