Whether you've always loved to cook or you have picked up it as a spare time activity during quarantine, we would venture a guess that you're on the lookout for new recipes to try. After all, getting creative from your kitchen can be a great and worthwhile way to devote time.

We've assembled all of the most adored and highest rated Quick lamb and chickpea casserole within our site. It is the very best of the Ideal!

We've rounded up the best recipes . They are our most loved, rated and commented 5star recipes out of our big group, all in 1 location. These apps, mains, desserts and much even more are ensured delicious!

Ingredients

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

Method

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

How to make Quick lamb and chickpea casserole

Ingredients

Method