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Moroccan-Style Lamb and Chickpeas


I tweaked a recipe from Cooking Light to make it even healthier. Yummy!

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  • 1 pound lean ground lamb
  • 1 onion, chopped
  • 2 carrots, sliced thin
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 cups chicken broth (or 2 cups water and 1 tbsp Chicken Bovril)
  • 2 small boxes raisins
  • 100 ml passata or tomato sauce
  • 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 (or 4 cubes frozen coriander)
  • 1 tablespoon fresh lemon juice


Servings 4


Step 1

Heat a large nonstick skillet over medium-high heat and spray with cooking spray. Add onion and carrot to pan; sauté 4 minutes. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly.

Add lamb, stirring to crumble. Use baster to remove any excess oil. Add 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. Serve with couscous.

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