Moroccan-Style Lamb and Chickpeas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lamb is the shining star in this main dish that's simmered with fragrant spices. Moroccan-Style Lamb and Chickpeas is a great go-to choice for fast weeknight cooking. Serve over a simple Couscous-Arugula Salad. Ingredients:
1 pound lean ground lamb |
2 teaspoons extra-virgin olive oil |
2 cups vertically sliced onion |
1/2 cup (1/4-inch) diagonally cut carrot |
3/4 teaspoon ground cumin |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground coriander |
1/4 teaspoon ground red pepper |
2 cups fat-free, lower-sodium chicken broth |
1/2 cup golden raisins |
3 tablespoons tomato paste |
1 1/2 tablespoons grated lemon rind |
1/4 teaspoon salt |
1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained |
1/2 cup chopped fresh cilantro |
1 tablespoon fresh lemon juice |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.
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