Lamb Chickpea Bake

Meal Prep friendly, heart healthy (low in sodium and saturated fat), low carbohydrate (diabetic friendly), low calorie

serves 8

Ingredients

  • 400g tin diced tomatoes
  • 1 tsp cinnamon
  • 3tsp cumin
  • 2 cups slow cooked lamb and shredded (slow cooked the day before)
  • 1 large zucchini, diced
  • 1 large carrot, diced
  • 1/2 large Kent pumpkin, sliced thinly
  • 400g tinned chickpeas

Topping:

  • 1 egg
  • 1 cup ricotta cheese
  • 1 tsp dried thyme leaves

Serving:

  • 1 cup chopped baby spinach or kale

Method

  1. Place pumpkin slices on a baking tray and roast until tender.
  2. Meanwhile, in a large mixing bowl, combine all other ingredients: chickpeas, diced tomatoes, cinnamon, cumin, lamb, zucchini and carrot. Mix well.
  3. In a seperate medium sized bowl, combine topping ingredients: eggs, ricotta, yoghurt, thyme leaves and whisk with a fork to mix.
  4. In a large ceramic or pyrex baking dish, spread a layer of lamb mixture then top with 1/2 of the cooked pumpkin slices.
  5. Repeat with another later of lamb mixture and pumpkin slices.
  6. Carefully pout the topping mixture over the top and spread lightly with the back of a spoon.
  7. Bake for 60 minutes at 180 degrees celsius (fan forced).
  8. Sprinkle with chopped baby spinach or kale and cut into 8 pieces to serve warm.

Nutrition Information per serve

  • Energy: 220 Cal
  • Protein: 16g
  • Fat: 10.6g
  • Saturated Fat: 4.9g
  • Carbohydrates: 12.5g
  • Sodium: 330mg