ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Moroccan-Style Lamb and Chickpeas

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
Total time 40 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  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.

    Moroccan-Style Lamb and Chickpeas
    Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr