food for thought

HARISSA LAMB AND CHICKPEA ROAST

2 x 400 g tins cherry tomatoes
2 spring onions, white and green parts sliced
300 g drained, rinsed tinned chickpeas
2 zucchini, chopped into 2 cm dice
300 g peeled, seeded butternut pumpkin, chopped into 2 cm dice
1 cup (250 ml) salt-reduced beef stock
1 tablespoon olive oil
2 tablespoons harissa spice seasoning
400 g lean lamb mini roast
1 cup (120 g) frozen baby peas, thawed basil leaves, to serve

Preheat the oven to 200°C (180°C fan-forced).

Combine the tomatoes, spring onion, chickpeas, zucchini, pumpkin and stock in a heavy-based baking dish and bake for 15 minutes.

Meanwhile, place the olive