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)

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

,

December 2011
My Notes

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

Add Note