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How To Cook Spiced Chickpea and Onion Stuffing?

Spiced chickpea and onion stuffing

This is a marvelous stuffing to use in a shoulder of lamb. Ask your butcher to remove the blade bone, then use this stuffing to fill the cavity. Spice the lamb with ground cumin and allspice and you'll have a very exotic roast.

Serve 4 to 6

Preparation time: 20 minutes



  • 2 large red onion

  • 6 to 8 spring onions, finely chopped

  • 2 tbsp chili or groundnut oil

  • 1 tbsp mild chili powder

  • 1 medium eggplant, finely diced

  • 400g (14 oz) can chickpeas, drained

  • Salt and black pepper


  1. Cook the onion in the oil with the chili powder for 10 minutes, or until softened. Add the aubergine and cook for a further 5 minutes.

  2. Turn the drained chickpeas into a bowl and mash them lightly with the back of a fork. Add the onion and eggplant mixture and stir it throughout the chickpeas.

  3. Season well, then use to stuff lamb. This stuffing needs to be cooked in meat as it will not hold together to be toasted in balls.

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