Citrus Lamb With Chickpeas

Total Time: 3 hrs 48 mins Preparation Time: 30 mins Cook Time: 3 hrs 18 mins

Ingredients

• Servings: 4
• 8 ounces dried garbanzo beans (then soak overnight)
• 1 lb lean boneless lamb, cut in chunks
• 1 lemon rind, grated
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 fresh thyme sprigs
• 2 teaspoons dried oregano
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 green pepper, seeded and diced
• 2 tablespoons flour
• salt and pepper
• 1 pint water
• 1 tablespoon tomato paste

Recipe

• 1 drain the chickpeas and boil in fresh water for 10 minute.
• 2 reduce heat, cover and continue to cook (just boiling) for about 50 min, or until tender.
• 3 meanwhile, mix the lamb, lemon rind, garlic, bay leaf, thyme and oregano.
• 4 heat oil in a casserole dish and brown the lamb.
• 5 add onion and pepper and cook for 10 minutes stirring often.
• 6 stir in the flour, add salt and pepper and pour in the water.
• 7 mix in the tomato paste and bring to the boil.
• 8 reduce heat, cover and simmer for 1 hour.
• 9 stir in drained chickpea and cook for a further hour.
• 10 cool and chill for up to 2 days, or freeze.
• 11 to serve, top with toasted crisp french bread croutes.