Moroccan lamb with aubergine and pepper

Moroccan lamb with aubergine and pepper

A little harissa paste brings so much North African warmth to this mouth-watering medley of lamb, vegetables and chickpeas

½ Syn per serving

40 minutes

Serves 4

Low-calorie cooking spray

4 large or 8 small lean lamb leg steaks, visible fat removed, cut into thin strips

2 large aubergines, cut into finger-thick strips

3 peppers (any colours), deseeded and sliced

2 level tbsp harissa paste

400g can chickpeas, drained and rinsed

Chopped fresh coriander, to serve

Spray a wide, non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the lamb and stir-fry for 5 minutes or until lightly browned.

Add the aubergines and peppers and stir-fry for 6-8 minutes or until softened. Stir in the harissa paste and stir-fry for another 1-2 minutes.

Add the chickpeas and 200ml boiling water, season lightly and bring to the boil. Reduce the heat to low and cook for 8-10 minutes or until most of the liquid has gone, stirring often. Scatter with coriander and divide evenly between bowls to serve.