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Ingredients
- 200 g dried chickpeas
- 1 tsp bicarbonate of soda
- water to soak
- 1200 g boiling water
- 500 g boneless lamb shoulder cut into 3 cm pieces
- 140 g freshly squeezed lemon juice
- 1 tbsp white wine
- 1 tsp onion powder
- ½ tsp ground black pepper
- 1 tsp dried oregano
- 1 tsp sumac
- 5 garlic cloves 4 unpeeled and crushed
- 100 g tahini
- 80 g ice cubes
- ½ tsp ground cumin
- ½ tsp sweet paprika
- 2 tbsp extra virgin olive oil to drizzle
- 6 sprigs fresh flat-leaf parsley leaves only
- 40 g toasted pine nuts
- 30 g pomegranate arils
- flatbreads wholemeal, toasted, to serve (see Tip)
- Nutrition
- per 1 portion
- Calories
- 235.6 kcal / 985.8 kJ
- Protein
- 10.7 g
- Fat
- 16.4 g
- Carbohydrates
- 12.8 g
- Fibre
- 2.8 g
- Saturated Fat
- 4.4 g
- Sodium
- 128.1 mg
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