Warm chickpea & onion purée with sizzling capsicum, lamb & mint

Warm chickpea & onion purée with sizzling capsicum, lamb & mint

From
Grains
Serves
8 as part of a mezze spread, 4 as a main course
Prep
20 mins
Cooking time
20 mins
Photographer
Deidre Rooney

There’s a bit of juggling here to get all the elements on the table together but the recipe itself isn’t taxing. Serve with flatbread, Greek-style yoghurt and other mezze dishes.

From the grocer

Ingredients

Quantity Ingredient
275ml olive oil
1 1/2 tablespoons cumin seeds
3 teaspoons ground cinnamon
800g tinned chickpeas, drained and rinsed
salt and freshly ground black pepper
90g tahini
1 1/2 tablespoons cayenne pepper
80ml extra-virgin olive oil

From the greengrocer

Quantity Ingredient
1 large onion, finely chopped
8 garlic cloves, chopped
2 lemons, juiced, plus a squeeze of lemon
3 red capsicums, halved, seeded and sliced into 1 cm strips
fresh mint leaves, torn

From the butcher

Quantity Ingredient
2 x 300g lamb fillets

Method

  1. To make the purée, heat 2 tablespoons of the olive oil in a large frying pan over a medium–low heat and sauté the onion until soft but not coloured. Add the garlic, cumin seeds and cinnamon and cook for another 2 minutes. Add the chickpeas and salt and pepper and cook for a couple of minutes more so the flavours combine. Tip into a food processor or blender and add all but 2 tablespoons of the remaining olive oil, the lemon juice, 150 ml water, salt and pepper and the tahini. Blend to a smooth purée, adding more water if necessary. You may want to add more tahini, lemon juice or oil. Set aside.
  2. Cut the lamb into strips and season with salt, pepper and cayenne pepper.
  3. Heat 1 tablespoon of the olive oil in a large frying pan and fry the capsicum strips over a high heat until slightly scorched in patches. Reduce the heat and continue cooking until they are cooked right through and soft. Season.
  4. When the capsicum is nearly ready, start to gently warm the chickpea purée. At the same time, heat the remaining olive oil in a separate frying pan and fry the lamb over a high heat until it has a good colour – this should take a matter of minutes.
  5. Transfer the warm purée into a broad shallow bowl and scatter the capsicum and lamb over the top. Quickly but gently heat the extra-virgin olive oil and drop in the mint leaves. Let the mint infuse for a few moments on the heat, and then pour the oil over the chickpea purée, lamb and capsicum. Add a squeeze of lemon and serve immediately.
Tags:
grains
ancient
wholefood
simple
easy
weeknight
midweek
mid-week
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