Lamb with Spiced Chickpeas, Falafel and Hummus

Name: Lamb with Spiced Chickpeas, Falafel and Hummus
Yield: Serves 4
Ingredients: 2 tablespoons chopped coriander leaves; vegetable oil, for deep-frying; 2 cloves garlic, minced; 2 tablespoons chopped parsley leaves; ½ teaspoon bicarbonate of soda; 1 tablespoon minced red onion; ½ teaspoon ground cumin; ¼ teaspoon ground chilli; 1 teaspoon freshly ground black pepper; ½ teaspoon ground coriander; 50 g dried broad beans, soaked in cold water overnight; 2 teaspoons sea salt; 50 g dried chickpeas, soaked in cold water overnight; 50 g dried broad beans, soaked in cold water overnight; 6 tablespoons Hummus; 50 g dried chickpeas, soaked in cold water overnight; 2 tablespoons finely chopped chives; 1 tablespoon minced lemon zest, blanched; 2 tablespoons finely diced roasted pimiento (piquillo pepper); 2 tablespoons finely diced roasted pimiento (piquillo pepper); 40 ml fresh lemon juice, strained; 200 g cooked chickpeas; 1 teaspoon ground cumin; ½ teaspoon ground chilli; 1 teaspoon ground turmeric; 3 cloves garlic, minced; 40 ml olive oil; 1 teaspoon sea salt; 1 teaspoon cumin seeds, roasted and ground; ½ teaspoon allspice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

Lamb and chickpeas are natural partners on any Arab table. You could add some fresh ricotta or creamy feta to the chickpeas if you wanted, for a richer result.

Ingredients

1 teaspoon cumin seeds, roasted and ground
1 teaspoon sea salt
½

Main course
Gluten-free

Method

Combine the cumin, salt, pepper, allspice and olive oil and rub into the lamb racks. Slow-cook by sealing in a cryovac bag or a double layer of zip-lock plastic bags and cooking in a pan of water held at 70°C for 10 hours (use a thermometer to monitor the temperature). While the lamb is cooking, prepare the chickpeas and the falafel.

To make the falafel, rinse the chickpeas and broad be