- 0:20 Cook
- 4 Servings
- Capable cooks
Spicy chickpeas are the perfect partner for these Moroccan-spiced lamb chops.
Ingredients
- 2 tablespoons olive oil
- 1 small brown onion, halved, thinly sliced
- 1 garlic clove, crushed
- 2cm piece fresh ginger, peeled, finely grated
- 2 teaspoons ground cumin
- 2 tablespoons finely chopped coriander (stem and root mixture – see notes)
- 2 x 400g cans chickpeas, drained, rinsed
- 3 large tomatoes, chopped
- 1/4 cup finely chopped fresh coriander leaves
- 2 teaspoons Moroccan seasoning
- 8 lamb loin chops, trimmed
- Lemon wedges, to serve
- Fresh coriander leaves, to serve
Method
- Step 1Heat half the oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic, ginger, cumin and coriander mixture. Cook, stirring, for 1 minute or until fragrant.
- Step 2Add chickpeas and tomato. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 to 15 minutes. Add coriander leaves. Stir to combine.
- Step 3Meanwhile, combine seasoning and remaining oil in a glass or ceramic dish. Add lamb. Turn to coat. Heat a greased barbecue plate or chargrill over medium-high heat. Cook lamb for 3 to 4 minutes each side for medium, or until cooked to your liking.
- Step 4Divide chickpea mixture and lamb between plates. Serve with lemon wedges and coriander.
- Low carb
- Low sugar
- Lower gi
Nutrition
2403 kj
Energy
35g
Fat Total
12g
Saturated Fat
8g
Fibre
38g
Protein
84mg
Cholesterol
398.08mg
Sodium
5g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Coriander: Coriander root has a strong flavour, and is often used in curry pastes and soup bases. Wash the base well to remove dirt before using. To store, tightly wrap washed roots in plastic wrap and freeze for up to 3 months.
- Author: Kirrily La Rosa
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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