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.

Yield: Serves 4 (serving size: 1 1/4 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 430
  • Fat: 20.3g
  • Saturated fat: 7.3g
  • Monounsaturated fat: 8.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 27.2g
  • Carbohydrate: 36.1g
  • Fiber: 6.5g
  • Cholesterol: 83mg
  • Iron: 3.5mg
  • Sodium: 647mg
  • Calcium: 88mg

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. 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.
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