-500g lean lamb, diced
-1 x can 400g chickpeas, rinsed and drained
-1x tbsp olive oil
-1 onion, finely sliced
-1 large carrot, sliced
-2 garlic cloves, crushed
-1 stick celery, sliced
-1 orange, juiced
-1 strip of orange peel
-500g sweet potato, cut into cubes
-2L chicken or vegetable stock
-1 x 410g tin whole tomatoes
-1 x tbsp. cumin
-Salt and pepper, to season
-1 cup parsley, chopped to garnish
In a large pot or stock pot, add the olive oil and brown the lamb over a medium heat, searing on both sides for a few minutes.
Add the onion, garlic, celery, carrots and sweet potatoes for 4-5 minutes until they’ve softened.
Add stock, orange juice, orange peel, tomatoes, and cumin, and break the tomatoes up with the back of a wooden spoon. Bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until lamb is tender.
Stir through chickpeas and half of the parsley and cook for another 10 minutes. Season to taste.
To serve, top with extra parsley.