Mediterranean Style Lamb With Chickpeas

Mediterranean Style Lamb With Chickpeas

Serves 4

1lb. “lean” ground lamb
1 can “drained/rinsed” chickpeas or garbanzo beans (15½ oz.)
2 cups “low sodium/fat-free” chicken broth
2 cups “vertically-sliced” onion
½ cup golden raisins
½ cup “chopped” fresh cilantro or Italian parsley
½ cup “diagonally-cut” carrot (¼ inch pieces)
3 tablespoons tomato paste
1½ tablespoon grated lemon rind (“zest”)
1 tablespoon fresh lemon juice
2 teaspoons extra-virgin olive oil
¾ teaspoon ground cinnamon
¾ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground red pepper chili flakes
¼ teaspoon Kosher salt or Fleur de Sel

Place the lamb in a nonstick skillet and cook over medium heat. Stir constantly and break up the lamb as it cooks (approx. 6 minutes). Use a slotted spoon to remove the lamb from the skillet before discarding the drippings. Add the olive oil and allow it to coat the pan before adding the carrot and onion; sauté for 3 to 4 minutes.

Stir in the pepper, cumin, cinnamon, and coriander before adding the lamb, broth, tomato paste, lemon, raisins, chickpeas, and salt. While gently stirring, bring to a boil. Now, reduce the heat and allow the mixture to simmer until it thickens (approx. 4-5 minutes).

Move the skillet off the heat and stir in the lemon juice and cilantro (or parsley).

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