Why it works for iron
Lamb's heme iron helps the chickpeas' plant iron in, and tomato, pepper and lemon add the keys. Warm spices make it taste of more than its few ingredients.
- Iron from
- Chickpeas, lamb
- Let in by
- Tomato, red bell pepper, parsley
- In the way
- Nothing: no dairy, tea or coffee
Plant iron needs a key to get in. On this plate it has one.
Ingredients
- 150 g lamb, diced
- 100 g cooked chickpeas
- 200 g tomato passata
- ½ red bell pepper
- Parsley, lemon
- Garlic, cumin, cinnamon
Method
- 1
Brown the lamb with the garlic and spices for 5 minutes.
- 2
Add the passata, the diced pepper and the chickpeas. Cover and simmer 20 minutes, until tender.
- 3
Finish with lemon juice and plenty of parsley.
Drink water with it. Have coffee or tea 1 hour before or 2 hours after, as they hold plant iron back.
