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Lamb & Chickpea Casserole

A recipe that proves midweek meals can be easy, because without the mess, thought or fuss, this dish still tastes like it’s been lovingly made. The trick here is the oven, which takes all the hard work out of preparing a delicious yet simple dinner.

Ingredients

• 1 tbsp olive oil
• 500g lean diced lamb
• 1 onion, chopped
• 1 red capsicum, chopped
• 2 cloves garlic, crushed
• 420g can HEINZ Condensed Minestrone Soup
• 300g can chickpeas, drained
• 1 zucchini, chopped
• 2 tbsp shredded fresh basil
• lemon, for serving

Directions

1. Heat half the oil in a large heavy based saucepan. Cook lamb in  batches until well browned.  Remove and set aside.
2. Add remaining oil to pan and cook the onion for 3-4 minutes until softened. Stir in the capsicum and garlic and cook for 5 minutes.
3. Add the HEINZ Soup and ½ cup water, bring to the boil. Return lamb to the pan. Simmer, covered for 50 minutes. Add the chickpeas and zucchini. Cook for a further 10 minutes uncovered, or until the lamb is tender. Stir in basil and serve with a squeeze of lemon juice to taste.

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