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Lamb with spicy chickpeas

by wiki
27 June, 2021
in Dinner
0
Lamb with spicy chickpeas
Lamb with spicy chickpeas
 

Spicy chickpeas are the perfect partner for these Moroccan-spiced lamb chops.

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
 

0

Lamb with spicy chickpeas

Serves: 4
Cooking time: 20 minutes
Level: Capable cooks
Print Recipe

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

Instructions

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Divide chickpea mixture and lamb between plates. Serve with lemon wedges and coriander.

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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