WHOLE AND HEARTY

Chickpea and [MOCK]® Lamb Ragout

Name: Chickpea and [MOCK]® Lamb Ragout
Total time: 40 min
Yield: 4 Servings
Cuisine: Plant-Based
Ingredients: 250g shallots, finely chopped; 2 tbsp garlic paste; 1 tbsp fresh ginger paste; 150g tomato paste; 1 tsp ground cumin; 2 tsp allspice; 120ml white wine; 500ml vegetable stock; 25g red chilli (no seeds), finely chopped; 500g cooked chickpeas; 400g [MOCK]® Lamb Pieces; 4 garlic cloves, minced; 2 tsp fresh ginger; 1 sprig fresh thyme; 100ml warm water; 100g carrots, 1cm diced; 100g green courgette, 2cm diced; 150g red pepper, 1cm diced; 2 tsp fresh thyme; Finely chopped fresh coriander; Finely chopped fresh chives

22 November, 2025

Ragoût is a seasoned French stew made with meat and vegetables, cut into small pieces. The dish name is derived from the French word “ragouter,” meaning to “add flavour” or “awake the appetite”. This warming and hearty dish has many regional variations featuring local meats and produce. Brought to Italy by Napoleonic soldiers in 1796, it was deftly reinvented into the iconic Italian "ragù" sauce to accompany pasta or polenta. Our [MOCK]® Lamb enables you to innovate this centuries-old classic into a satisfying vegan delight. Spoil your family and friends with a ragoût, an unctuous hearty meal unto itself.

4 Servings

40 minutes

Ingredients

Chickpea Ragout

250g shallots, finely chopped
2 tbsp garlic paste
1 tbsp fresh ginger paste
150g tomato paste
1 tsp ground cumin
2 tsp allspice
120ml white wine
500ml vegetable stock
25g red chilli (no seeds), finely chopped
500g cooked chickpeas

[MOCK]® Lamb

400g [MOCK]® Lamb Pieces
4 garlic cloves, minced
2 tsp fresh ginger
1 sprig fresh thyme
100ml warm water

Vegetables

100g carrots, 1cm diced
100g green courgette, 2cm diced
150g red pepper, 1cm diced
2 tsp fresh thyme

Garnish

Finely chopped fresh coriander
Finely chopped fresh chives

Preparation

Preheat the frying pan over medium heat. Add the garlic, shallot, and chilli for 5-8 minutes, until everything is soft. Add the garlic and ginger paste, and cook for a further 4 minutes. Add the tomato paste and cook for another 4-5 minutes, until it has dried out slightly, then add the white wine to deglaze the pan. Add the stock, chickpea water, and chickpeas, and simmer for 20 minutes on a low heat.

Prepare the [MOCK]® Lamb

Preheat a second frying pan over medium heat, and add in the [MOCK]® Lamb. Sear until it goes slightly brown, around 5-7 minutes. Add the garlic, ginger and thyme sprig, and cook for another 3 minutes. Add the water. Cook for another 2-3 minutes, the add to the ragout sauce.

Prepare the vegetables

Preheat the frying pan over a high heat. Sauté the carrots until they go soft and slightly brown. Repeat the same process for the courgettes and red pepper. Add these into the sauce just before serving.