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  • 600g lamb neck
    cut into small chunks
  • 1 onion
    chopped
  • 3 tbsp harissa
  • 400g tin chopped tomatoes
  • 1 (or concentrated liquid chicken stock) chicken stock cube
  • 500g butternut squash
    peeled and chunked
  • 400g tin chickpeas
    rinsed and drained 
  • a small bunch flat-leaf parsley
    chopped

Nutrition: per serving

  • kcal489
  • fat27.4g
  • saturates10.7g
  • carbs24.8g
  • fibre8g
  • protein31.9g
  • salt1.5g

Method

  • step 1

    Heat a non-stick casserole pan with a lid until hot, then add the lamb and brown all over. Then add the onion and cook for 3-4 minutes until soft. Tip in the harissa and tinned tomatoes, then fill the empty tomato tin up with water and add that to the pot. Add a chicken stock cube or equivalent in concentrated liquid stock.

  • step 2

    Simmer for 45 minutes, then add the squash and chickpeas and keep cooking, uncovered, until the squash is tender. This should take another 20-25 minutes. Stir in the parsley and serve.

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