The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern-style Lamb Stew with Chickpeas & Peppers
This Middle Eastern-style stew is a bowlful of comfort. You'll simmer melt-in-your-mouth British slow-cooked lamb, along with chunky chickpeas, aubergine and bright peppers in a coconutty stew, spiced with fragrant baharat. Sprinkle fresh coriander leaves on top, and you're ready to dig in!
High protein
2/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 pepper
- 1 aubergine
- 275g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 10g chicken stock powder (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 40g creamed coconut
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 2 tbsp tomato purée
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp baharat spice blend (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
- 1 handful of fresh coriander
Nutritional Information
Calories: 628
Protein: 41g
Carbs: 24g
Fat: 32g
Ingredients
- 1 pepper (use half)
- 1 aubergine (use half)
- 1 tbsp baharat spice blend (use half) (Paprika, coriander, black pepper, chilli, cinnamon, cumin, cloves, nutmeg, green cardamom)
- 1 tsp brown mustard seeds (use half) (Mustard) (Brown Mustard Seeds 100%)
- 140g 8 hour slow cooked lamb (lamb, garlic puree, tapioca starch, salt, cumin seeds, black pepper.)
- 1 onion (use half)
- 40g creamed coconut (use half)
- 1 handful of fresh coriander (use half)
- 10g chicken stock powder (use half) (Chicory Extract, Yeast Extract, Natural Flavouring, Salt, Onion Powder, Chicken Stock Powder, Rapeseed Oil.)
- 2 tbsp tomato purée (use half)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 641
Protein: 41g
Carbs: 24g
Fat: 34g
Middle Eastern-style Lamb Stew with Chickpeas & Peppers
This Middle Eastern-style stew is a bowlful of comfort. You'll simmer melt-in-your-mouth British slow-cooked lamb, along with chunky chickpeas, aubergine and bright peppers in a coconutty stew, spiced with fragrant baharat. Sprinkle fresh coriander leaves on top, and you're ready to dig in!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a measuring jug & a sieve
Prep time
- Thinly slice the pepper. Dice the aubergine into 1cm chunks. Thinly slice the onion. Roughly chop the coriander. Drain and rinse the chickpeas
Combine the flavours
- Heat the large frying pan with 1/2 tsp oil. Once hot add the onion, aubergine and pepper and cook for 5-7 mins, until soft and golden
- Add the baharat spice, ginger & garlic paste, tomato puree and mustard seeds and cook for 2 mins
- Add the chickpeas, creamed coconut, stock and 300ml water (150ml for 1 person)
Simmer simmer
- Add the lamb to the pan (with all the juices from the bag). Gently pull apart any larger pieces of lamb and simmer for 5-7 mins, until the sauce thickens. Season with salt and pepper
Plate up
- Share the lamb stew between bowls. Garnish with the coriander
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.