SUPER STEWS

Slow-cooked lamb & chickpea stew

Cooking for five hours sounds long, but once it’s in the pot, you can leave this stew to simmer until you’re ready to enjoy meltingly tender lamb.

■ Serves 4

1 tbsp olive oil
1.2 kg-1.4 kg bone-in lamb shoulder, or 800g diced lamb shoulder
2 red onions, finely sliced
2 garlic cloves, finely sliced
2 tbsp harissa paste
125ml white wine
1 vegetable or chicken stock cube
1 small butternut squash (around 600g), halved, deseeded and cut into chunks
2 x 400g cans chickpeas
200g spinach, cavolo nero or spring greens
1 lemon, juiced

To serve

crumbled feta and chopped flat-leaf