If you are looking for a full plate, this one will not disappoint you. The couscous with chickpeas and lamb meat that we prepare today is an ideal dish in winter, but also in cooler spring days like these we are having. It is, in short, one of those comforting dishes whose recipe should be noted.
Couscous, chickpeas and lamb meat; those are its main ingredients. I used some leftover roast lamb chunks from the weekend to make it. The lamb was very tasty but it is its combination with the chickpeas and the many specials that has just characterized the flavor of this great dish.
Couscous with chickpeas and lamb meat
The couscous with chickpeas and lamb meat that we prepare today is a very complete dish, ideal in winter and on the cooler days of spring.
Author Maria
Recipe type: Hair
Rations: 2
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 tablespoon oil
- 260 g of flaked lamb (remains already cooked)
- 1 garlic clove
- ½ teaspoon sweet paprika
- ½ teaspoon ras el hanout
- ½ teaspoon ground coriander
- 1 chive
- 210 g. cooked chickpeas
- 200 g. crushed tomato
- 1 hoja de laurel
- 1 tablespoon minced mint
- Sal Island
- Pepper
- ½ glass of water
Preparation
- We heat the olive oil in a saucepan and we saute the lamb.
- Add the minced garlic and all the spices and stir for a couple of minutes.
- We then add the chopped chives, the crushed tomato, the chickpeas and the bay leaf and mix.
- Season with salt and pepper, add the mint and pour the water. We bring to a boil and cook 10 minutes until the water reduces and the preparation thickens.
- We serve with cuckoo freshly cooked.