Lamb filet on chickpeas and tomato vegetables

Name: Lamb filet on chickpeas and tomato vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Shallots; 2 Garlic cloves; 500 g Tomatoes; 3 stalks of celery; 1 can(s) (425 ml) Chickpeas; 5 Stem(s) Thyme; 2 TABLESPOONS Olive oil; 1 Bay leaf; 200 ml Vegetable broth; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp Pepper; 4 Lamb fillets (approx. 125 g each); 3 Branches of rosemary

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Shallots
2 Garlic cloves
500 g Tomatoes
3 stalks of celery
1 can(s) (425 ml) Chickpeas
5 Stem(s) Thyme
2 TABLESPOONS Olive oil
1 Bay leaf
200 ml Vegetable broth
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp Pepper
4 Lamb fillets (approx. 125 g each)
3 Branches of rosemary

Directions

1
Peel and chop the shallots and garlic. Wash, clean and roughly dice the tomatoes. Clean and wash the celery and cut it into coarse pieces. Drain chickpeas in a sieve. Wash thyme, shake dry. Pluck leaves
2
Heat 1 tablespoon of oil in a large frying pan or saucepan. Sauté the shallots and garlic for about 2 minutes. Add tomatoes, celery, thyme, bay leaf and stock, bring to the boil and simmer for 8-10 minutes. Add chickpeas 2-3 minutes before the end of cooking time. Season to taste with salt, sugar and pepper
3
Meanwhile wash the meat, dab dry and season with salt. Wash the rosemary and shake dry. Cut branches roughly
4
Heat 1 tablespoon of oil in a large frying pan. Fry the meat for about 5 minutes while turning. Fry the rosemary. Remove the meat, season with pepper and let it rest for a short time. Arrange tomato and chickpea vegetables on plates. Halve the meat diagonally and add to the vegetables. Garnish with thyme and rosemary. Roasted white bread tastes good with it
5
Preparation time 30-35 minutes