Lamb Chickpea Veg Bake

Serves: 20

Time: 40min prep + 30min cook

Ingredients

2kg frozen veg

6 tsp cumin

2 red onion - diced

bunch of celery - diced

4 tsp garlic

2 tea cinnamon

1kg lamb mince

2x 400g can diced tomato

2x 400g can chickpeas

1x zuchinni (optional)

1.5 cup water

500g ricotta

500g natural yoghurt

2x egg (optional)

Method

Preheat oven to 200 degrees. Lightly oil baking dishes, add frozen veg and sprinkle with 50% of cumin. Bake for 30min
Woke + oil on medium heat, cook onion, celery, zuchinni, garlic, cinnamon and remaining cumin. Cook for ~7min or until softened
Add mince, cook for ~5min or till browned. Add diced tomato, + chickpeas (drained) and water. Bring to boil then simmer on low for ~20min or till thick
Combine in a bowl: ricotta, eggs, yoghurt. Season with salt
Add mince mixture into baking dishes, mix. Cover in ricotta sauce mix. Bake for ~30min

Notes

Baking frozen veg didn't really add any 'value' so this could be skipped in favour of defrost and just add in step 2, saving some pain and time. If you follow the original recipe it used raw pumpkin so it would be better in that case.

Original: https://www.taste.com.au/recipes/lamb-chickpea-pumpkin-bake/yeg46gzk

![](./img/lamb-chickpea-veg-bake-1.jpg)