Creamy leek, pesto & squash pie
Take some time aside to batch-cook and fill your freezer with this moreish leek, cannellini beans and squash pie and you'll thank yourself on busy weeknights
Spiced lamb meatball stew
Serves 4
Easy
Prep:
Cook:
Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays
Skip to ingredients
- 1 tbsp oil
- 12 shop-bought lamb meatballs
- 1 onionsliced
- 2 large garlic clovescrushed
- 2 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tbsp rose harrisa
- 400g can chopped tomatoes
- 200ml low-salt stock(lamb or beef)
- 2 x 400g can chickpeas
- small bunch of parsleyfinely chopped
- ½ small bunch of mintchopped
- 50g pomegranate seeds
Nutrition: Per serving
- kcal454low
- fat21g
- saturates6g
- carbs35g
- sugars9g
- fibre11g
- protein26g
- salt1.02g
Method
step 1
Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
step 2
Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
step 3
Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.
