Braised lamb with chickpeas

by Oliver Hagen June 27, 2020 2 min read

Braised lamb with chickpeas

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Braised lamb with chickpeas

Serves 4-6 | 3.5 Hours + plus overnight soaking of chickpeas
This recipe by Julia Busuttil Nishimura, Melbourne food icon, is an absolute favourite here at Hagen’s. In her words, “this braise is a one-pot dish that will both satisfy and nourish”. A perfect slow-cooked recipe for a wintery weekend. You’ll find this recipe in Julia’s book ‘Ostro’ and keep an eye out for her upcoming book ‘A year of simple family food’.



From Hagen's:

1kg boneless lamb shoulder, cut in to 4cm pieces
200gm of dried chickpeas
1+1/2 tbs extra virgin olive oil
Mount Zero Pink salt

From the pantry or Hagen's veggie box:

1 onion, finely chopped
600gm of Roma tomatoes, roughly chopped
1 fresh bay leaf
150ml dry white wine
800ml vegetable stock, chicken stock or water
Flat-leaf parsley, roughly chopped
Juice of 1 lemon

Serving Suggestion:

Q Le Baker Baguette
Saint David Dairy butter


1. Place the chickpeas in a bowl and cover with cold water. Leave to soak overnight, then drain.

2. Heat the olive oil in a large heavy-based pan over a medium-high heat. Season the lamb with salt and sear in the pan in batches, ensuring the pieces are golden all over. Remove the lamb and set aside, and drain most of the oil from the saucepan.

3. Return the pan to a low heat, add the onion and cook for 10 minutes until soft and fragrant. Add the tomatoes and fry for 2-3 minutes until soft, then add the garlic, bay leaf, wine and chickpeas. Return the lamb to the pan and cover with stock or water. Simmer, covered, over a low heat for 2 1/2-3 hours or until the lamb is tender and the chickpeas are cooked.

4. Season to taste. To finish, scatter with parsley and squeeze over the lemon juice. We ate with a Q Le Baker breadstick with Saint David Dairy butter. Yum!

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