Oven-baked lamb koftas with spiced chickpeas
Oven-baked lamb koftas with spiced chickpeas deliver hearty flavour and wholesome comfort. A Middle Eastern recipe perfect for weeknights, with tender koftas and aromatic chickpeas cooked together for a warming one-tray dish.
Ingredients
- 500 g Lamb mince 15-20%fat
- 1 small Onion grated
- 2 cloves Garlic minced
- 1 tbsp Ground cumin
- 1 tbsp Ground coriander
- 1 tsp Ground cinnamon
- 1 tsp Smoked paprika
- 2 tbsp Fresh Parsley chopped
- 1 tsp Sea salt
- ½ tsp Black pepper freshly ground
- 2 tbsp Olive oil extra virgin
- 400 g Chickpeas tinned, drained
- 1 Red pepper chopped into chunks
- 1 tsp Chilli Flakes
- ½ Lemon juiced
Instructions
- Mix lamb mince with grated onion, garlic, cumin, coriander, cinnamon, smoked paprika, parsley, salt and pepper. Shape into oblong koftas by hand and chill them in the fridge for at least 30 minutes.
- Preheat the oven to 200°C (fan 180°C). In a roasting tin, toss chickpeas with olive oil, chopped red pepper, chilli flakes, and a squeeze of lemon juice. Nestle the koftas between the chickpeas, spacing them apart slightly. Bake for 20–25 minutes, turning the koftas once, until browned and cooked through.
- Rest for 5 minutes before serving. The chickpeas will have absorbed some of the lamb juices, creating a deeply savoury base. If you want to drizzle with sauce, my perfect tahini sauce for koftas works especially well here.
Nutrition
Calories: 428kcal | Carbohydrates: 20g | Protein: 29g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 540mg | Potassium: 630mg | Fiber: 6g | Sugar: 5g | Vitamin A: 240IU | Calcium: 70mg | Iron: 4.2mg
