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Chickpea & Tomato Sauté with Greek Style Lamb and your favorite Tzatziki

For retail presentation:

Lamb Mince (or beef, veal or mix)

Corona Souvlaki Sprinkle

Combine as per directions on pack

  • 6
  • 20 min
  • Ingredients
  • Method
  • 250g Corona marinated Lamb Mince
  • 1 ½ cups peeled, diced pumpkin, (1½ cm dice
  • 1 ½ cups diced eggplant, (1½ cm dice)
  • 1/2 cup diced red onion, (1½ cm dice)
  • 1 x 400 g can chickpeas, drained and rinsed
  • 1 ½ tsp finely chopped fresh garlic
  • 400g tin diced tomatoes
  • 2 cups baby spinach leaves
  • 1 lemon juiced
  • 1½ diced Lebanese cucumber
  • Your favorite Tzatziki
  • Flat pita bread
  1. Pre-cook the pumpkin: 
    Place pumpkin on a microwavable plate with 2 tablespoons of water. Cover with plastic wrap. Microwave on HIGH for 3 minutes or until softened. Uncover and set aside. Or Steam for 4 -5 mins.
  2. Heat a large saucepan over medium-high heat. Add little cooking oil.
    Add lamb and cook stirring occasionally for 3-5 minutes until lamb is no longer pink.
    With slotted spoon, remove lamb from pan and set aside.
  3. Add onion, pumpkin and eggplant to pan and cook stirring over medium-high heat for 5 to 6 minutes.
  4. Add chickpeas, garlic and stir for 3 to 4 minutes. Stir in tomatoes and browned lamb; cook until pumpkin is tender.
  5. Stir in spinach, lemon juice and cook until spinach is just wilted.
    Taste and add salt and pepper if desired.
  6. To serve, spoon chickpea and lamb into serving bowls. Top with diced cucumber, dollop of Tzatziki and warm pita bread drizzled with olive oil.