Moroccan-Style Lamb and Chickpeas

Moroccan-Style Lamb and Chickpeas Recipe
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.

Yield:

Serves 4 (serving size: 1 1/4 cups)

Total time: 40 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 430
Fat 20.3 g
Satfat 7.3 g
Monofat 8.8 g
Polyfat 1.6 g
Protein 27.2 g
Carbohydrate 36.1 g
Fiber 6.5 g
Cholesterol 83 mg
Iron 3.5 mg
Sodium 647 mg
Calcium 88 mg

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

Preparation

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.

Robin Bashinsky,

Cooking Light

December 2011
My Notes

Only you will be able to view, print, and edit this note.

Add Note