Preheat the oven to 200°C (180°C fan-forced).
Combine the tomatoes, spring onion, chickpeas, zucchini, pumpkin and stock in a heavy-based baking dish and bake for 15 minutes.
Meanwhile, place the olive oil and seasoning in a bowl, add the lamb and toss to coat well on all sides.
Add the lamb to the baking dish, scraping over any leftover spiced oil from the bowl. Bake for 20 minutes for medium or until cooked to your liking. Remove from the oven and add the peas to the dish. Cover loosely with foil and leave to rest for 5 minutes before removing and slicing the lamb.
Return the sliced lamb to the chickpea mixture, then take the dish to the table. Garnish with basil leaves before serving.
Tips: You will need two 400 g tins of chickpeas for this recipe. Store any leftover chickpeas in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||12.8 g|
|- Saturated fat||3.3 g|
|Total carbohydrates||27.2 g|
|- Total sugars||13.5 g|