Moroccan-Style Lamb and Chickpeas

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

Moroccan-Style Lamb and Chickpeas
Moroccan-Style Lamb and Chickpeas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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