2403 kj Energy
35g Fat Total
12g Saturated Fat
5g Carbs (sugar)
23g Carbs (total)
Lamb with spicy chickpeasPrint Recipe
- 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
Heat 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.
Add 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.
Meanwhile, 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.
Divide chickpea mixture and lamb between plates. Serve with lemon wedges and coriander.
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