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LAMB KOFTAS WITH HOUMOUS,3 Preheat the grill to medium. In a
CRISPY CHICKPEAS & HERBY large bowl. mix the lamb mince with
the remaining garlic, lemon zest and
ras el hanout, and the mango chutney
season. Divide into 8 and shape into
10cm-long sausages around 8 small
skewers (soaked if wooden). Brush
all over with 1 tsp oil, then place on a
baking tray and grill, turning regularly.
for 9-10 mins or until cooked through.
4 Mix the cucumber, pomegranate and
mint with a squeeze of lemon juice;
season. Put the houmous on a plate or
serving platter, add a pinch of ras el
hanout and drizzle with a little olive oil
if you like. Top with the kofta and the
crispy chickpeas. Serve with the salad
on the side, and flatbreads, if you like.
Each serving contains
Serves 4 0
Takes 50 mins
Cost per serve £1.47
400g tin chickpeas, drained
2 tsp vegetable oil
1 tbsp ras el hanout seasoning, plus
a pinch for dusting
12 tbsp tahini
2 garlic cloves, crushed
400g 20% fat lamb mince
3 tbsp mango chutney
/2 cucumber, diced
2 pomegranate, seeds only (or
zested and juiced
EnergyFat Saturates Sugars Salt
½ x 80g pot pomegranate seeds)
27g 10g 7g 1.3g
10g fresh mint, leaves shredded
olive oil, for drizzling (optional)
of the reference intake. See page 8.
Carbohydrate 19g Protein 24g Fibre 2g
4 white folded flatbreads (optionall
1 Preheat the oven to gas 6, 200°C
fan 180°C. Toss half the chickpeas with
1tsp oil, and half the ras el hanout. Tip
onto a lined baking tray and bake for
mins until crisp.
2 Meanwhile, blitz the remaining
chickpeas in a food processor with
the tahini, 1 crushed garlic clove and
half the lemon zest and juice. Add
enough of the reserved chickpea
water (about 3 tbsp) to make a
smooth paste. Season to taste, adding
more lemon juice, if you like.
re delicious family recipes, visit tesco.com/realfoo