Created by ImPat on May 26, 2019
Step 1: For the puree - place chickpeas and bay leaf in a saucepan of water over a medium heat and bring to the boil an then drain and discard bay leaf, then puree the hot chickpeas and garlic, in a food processor and then add the remaining ingredients and process until smooth and a little hot water if necessary.
Step 2: To make the carrot and beetroot salad, place all ingredients in a bowl and toss gently to combine.
Step 3: Cook the lamb mince in a non-stick frying pan over a high heat, stirring and breaking up mince for 8 to 10 minutes, until brown and then add the spices and cook for 1 minutes.
Step 4: To serve, spoon chickpea puree on to a platter and pile salad and lamb on top and serve with warm Turkish bread.