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1
Heat the olive oil in a large frying pan and add the onion, finely chopped.
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2
Allow the onion to soften on a medium heat for about 10 minutes.
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3
Slightly caramelise but don't allow to become brown or crispy.
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4
Add the minced lamb to the frying pan and turn up the heat a bit.
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5
Fry the mixture, stirring frequently, for about 5 minutes until the lamb is browned.
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6
Or you could use quorn in which case omit this step- see step 5.
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7
Drain off some of the oil and put the mince and onions into a large saucepan.
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8
Add the tin of tomatoes, the purees and the spinach.
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9
If you are using quorn add at this stage, and you'll need a bit more water.
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10
Allow to simmer for about 5 minutes until the spinach is defrosted and heated through, stirring often (or you can use fresh spinach, which may be quicker).
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11
Drain and rinse the tin of chickpeas.
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12
Add them, and the lemon juice, to the pot and continue to simmer until they are warmed through and the sauce has thickened to your preferred consistency.
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13
Taste and season to your preference.
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14
You might like to use a little sugar to balance the sharp flavours, but the tomato puree should hopefully have done that already.
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15
Serve with hearty bread if you like.
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16
My soda bread is perfect!
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17
This also tastes great reheated the next day.
