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Moroccan Lamb and Chickpea Casserole
SERVES 4
PREP & COOK 35 MINS
■ 750g diced lamb
■ 1 onion, finely chopped
■ 1 large carrot, peeled, finely chopped
■ 2 tsps bottled crushed garlic
■ 1 tblsp Moroccan seasoning
■ 2 tblsps tomato paste
■ 2 large beef stock cubes, crumbled
■ 410g can crushed tomatoes
■ 400g chickpeas, drained, rinsed
■ Cooked couscous, to serve
Heat an oiled stockpot over a high heat. Add lamb in two batches. Cook, stirring, for about 3 minutes, or until browned all