Moroccan Lamb and Chickpea Casserole

Serves 4, Prep 15 mins, Cook 15 mins

1 tblsp olive oil 750g diced lamb 1 onion, finely chopped 2 tsps bottled crushed garlic 1 large carrot, peeled, finely chopped 1 tblsp Moroccan seasoning 2 tblsps tomato paste 2 beef stock cubes (10g each), crumbled 410g can crushed tomatoes 400g chickpeas, drained, rinsed Salt and pepper, to taste Cooked couscous, to serve

1 Heat oil in a stockpot over a high heat. Add lamb in two batches. Cook, stirring, for about 3 minutes, or until browned all over. Remove. 2 Add onion, garlic and carrot to stockpot over a medium heat. Cook, stirring until soft. Return lamb to pot with seasoning and paste. Cook, stirring, for 1 minute. 3 Dissolve stock cubes in ½ cup boiling water. Add to pot with tomatoes and chickpeas. Season with salt and pepper. Bring to boil. Cover with lid. 4 Gently boil for about 12 to 15 minutes, or until lamb is tender. Remove from heat. 5 Serve with couscous.