Spiced Koftas with Honey and Chickpeas

Name: Spiced Koftas with Honey and Chickpeas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 1.5 tsp Fennel Seeds; 500g Lamb Mince; 1.5 tbsp Ras el Hanout; 3 tbsp Pine Nuts, Toasted and roughly chopped; 100g Greek Yoghurt; 570g jar Chickpeas, Drained; 2 tbsp Olive Oil; 2 tbsp Honey; 2 tbsp Tahini; 1 Lemon, Juiced, cut into wedges to serve; 30g Parsley, Roughly chopped, to serve; 4 Flatbreads, warmed or toasted; 80g Pomegrante Seeds; 1 tsp Ground Cumin; 4 tbsp Houmous; 0.5 Red Onion, fine dice; 100g Feta Cheese, crumbled

Lamb

Gluten Free

20m prep time

40m total time

Easy level

17 ingredients

Spiced Koftas with Honey and Chickpeas recipe by Cherrypick

These deliciously spiced lamb koftas are a quick and easy midweek meal, packed with subtle, aromatic spices and a touch of honey for sweetness. Roasted with fibre-rich chickpeas and finished with a creamy lemon and tahini dressing, they're a wonderfully satisfying dish that's full of flavour and goodness.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat oven to 180C/160C fan/gas 4. Using a pestle and morter, crush the fennel seeds. In a large bowl, combine the crushed seeds, lamb, ras el hanout and pine nuts, and season well. Divide the mixture into eight equal egg-shaped koftas.

Step 2

Tip the chickpeas into an ovenproof dish, season to taste with salt, pepper and the ground cumin and put in the oven while you fry the koftas. Heat 1 tbsp of the oil in a frying pan over a medium heat. Add the koftas and gently fry for 5 mins, turning from time to time, until evenly browned. Remove from the pan with a slotted spoon and set aside on a plate.

Step 3

Remove the chickpeas from the oven, add the koftas to the dish, then pour over the rest of the oil and the honey, and return to the oven for 15 mins.

Step 4

In a bowl, combine the yoghurt, tahini and lemon juice with 70-100ml water (if cooking for 4) and season well.

Step 5

Remove the chickpeas and koftas from the oven. Gently fold in the pomegranate seeds, chopped parsley, and chopped red onion. Serve the koftas and chickpeas with a good drizzle of the creamy tahini dressing, crumbled feta cheese, hummus, and the warmed flatbreads.

Ingredients
Based on 4 servings

1.5 tsp Fennel Seeds 1 x Sainsbury's Fennel Seed 34g
500g Lamb Mince 1 x Sainsbury's British or New Zealand 20% Fat Lamb Mince 500g
1.5 tbsp Ras el Hanout 1 x Bart 35g Ras El Hanout Spice Blend
3 tbsp Pine Nuts, Toasted and roughly chopped 1 x Sainsbury's Pine Nuts 100g
100g Greek Yoghurt 1 x Sainsbury's Greek Style Natural Yogurt 200g
570g jar Chickpeas, Drained 1 x Bold Bean Co Queen Chickpeas 570g
2 tbsp Olive Oil 1 x Sainsbury's Olive Oil 250ml
2 tbsp Honey 1 x Stamford Street Co. Clear Honey 340g
2 tbsp Tahini 1 x Al'Fez 125g Turkish Natural Tahini Sesame Seed Paste
1 Lemon, Juiced, cut into wedges to serve 1 x Sainsbury's Lemons
30g Parsley, Roughly chopped, to serve 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
4 Flatbreads, warmed or toasted 1 x Deli Kitchen Greek Style Flatbread x4 320g
80g Pomegrante Seeds 1 x Sainsbury's Pomegranate 80g
1 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
4 tbsp Houmous 1 x Sabra Houmous Extra 200g
0.5 Red Onion, fine dice 1 x Sainsbury's Red Onions Loose
100g Feta Cheese, crumbled 1 x Sainsbury's Greek Feta Cheese 200g