Moroccan-Style Lamb and Chickpeas
Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
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.
Serves 4 (serving size: 1 1/4 cups)
extra-virgin olive oil
vertically sliced onion
(1/4-inch) diagonally cut carrot
ground red pepper
fat-free, lower-sodium chicken broth
1 1/2 tablespoons
grated lemon rind
(15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
chopped fresh cilantro
fresh lemon juice
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.