Vegetarian recipe ideas
Get plenty of meat-free inspiration with our easy, versatile recipes
Mix the garlic and ras el hanout. In a large pan, heat the oil over a medium heat. Gently fry the garlic and ras el hanout, onion, paprika, cayenne, tomato purée and some seasoning, and gently fry for 3-4 mins or until fragrant.
Add the lamb or chicken and continue to fry gently – if needed, add a little water to stop the meat sticking to the pan.
When the meat is golden, add the chickpeas and enough water to make a soup – about a litre should be right; you can always add more later on in the cooking process.
Add the freekeh and celery, and lower the heat to simmer for 50 mins-1 hr or until the meat and chickpeas are tender. Check and taste after 30 mins – you may need to add more water or seasoning. When almost ready, add coriander leaves and dried mint. Serve hot with your favourite fresh bread.
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