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17p each est.Price per unit
£1.10/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 220°C, gas mark 7. Place the onion, aubergine and chickpeas into a large roasting tin. Pour in the oil, season with salt and stir in the baharat seasoning.
Nestle the meatballs between the vegetables and cook for 20 minutes, stirring halfway.
Pour in the tomatoes and 100ml hot water from the kettle. Season, give everything a stir and return to the oven for 15-20 minutes more, until the meatballs are cooked through with no pink meat in the middle, the vegetables are tender and the sauce has thickened.
Warm the flatbreads according to pack instructions. Scatter the stew with mint and serve with the bread and yogurt.
For a vegetarian alternative, replace the lamb meatballs with 2 packs vegetarian meatballs. They won’t need such a long cooking time – just drop into the tin when you add the canned tomatoes.
Typical values per (excluding yogurt) when made using specific products in recipe
Energy | 3,255kJ/ 777kcals |
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Fat | 34g |
Saturated Fat | 10g |
Carbohydrates | 67g |
Sugars | 11g |
Fibre | 12g |
Protein | 45g |
Salt | 1.7g |
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