Menu Enter a recipe name, ingredient, keyword...

Moroccan-Style Lamb and Chickpeas

By

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

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Servings 4

Preparation

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.

You'll also love

Review this recipe

Chickpea Soup with Moghrabieh (Lebanese Couscous) Ditali in Tomato Chickpea Sauce