Woman’s Weekly New Zealand – July 29, 2019

38 New Zealand Woman’s Weekly

PROTEIN-RICH DINNERS

-^ You will need two 400g
tins of chickpeas for this.
Store any leftover chickpeas
in an airtight container in
the fridge for up to three
days or in the freezer for
up to three months.

Ti p...

SERVES 4

2 x 400g tins cherry tomatoes

2 spring onions, white and

green parts sliced

300g tinned chickpeas,

drained and rinsed

2 courgettes, diced into

2cm pieces

300g butternut pumpkin,

peeled, seeded and diced

into 2cm pieces

1 cup salt-reduced beef stock

1 tbsp olive oil

2 tbsp harissa spice seasoning

400g lean lamb mini roast

FILLED

with f lavour

Harissa lamb & chickpea roast

1 cup frozen baby

peas, thawed

Basil leaves, to serve

1 Preheat oven to 200°C

(180°C fan-forced). Combine

the tomatoes, spring onion,

chickpeas, courgettes,

pumpkin and stock in a

heavy-based baking dish.

Bake for 15 minutes.

2 Place the olive oil and

harissa seasoning in a bowl,

then add the lamb and toss

to coat well on all sides.

3 Add the lamb to the baking

dish, scraping over any leftover

spiced oil from the bowl. Bake

for 20 minutes for medium

or until cooked to your liking.

4 Remove from the oven

and add peas to the dish.

Cover loosely with foil and

leave to rest for 5 minutes

before removing and slicing

the lamb.

5 Return the sliced lamb

to the chickpea mixture,

then take the dish to the

table. Garnish with basil

leaves right before serving.

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