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
Ingredients
-
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
Method
-
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.
-
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.
-
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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