Get a boost of iron, protein and fibre with tasty paprika-flavoured chickpeas.
Ingredients
- 60ml (1/4 cup) fresh lemon juice
- 2 garlic cloves, crushed
- 8 lamb cutlets, French trimmed (see note)
- 2 teaspoons olive oil
- 1 red onion, finely chopped
- 1/2 teaspoon dried chilli flakes
- 2 teaspoons mild paprika
- 1 x 400g can chopped tomatoes
- 200ml water
- 2 x 400g cans chickpeas, rinsed, drained
- 2 tablespoons chopped fresh continental parsley
- Olive oil spray
- Baby spinach leaves, to serve
Method
- Step 1Combine lemon juice and garlic in a jug. Place the lamb in a shallow glass or dish. Pour the lemon juice mixture over the cutlets and turn to coat. Place in the fridge for 30 minutes to marinate.
- Step 2Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add chilli and paprika and cook for 1 minute or until aromatic. Add the tomato and water and bring to the boil over high heat. Reduce heat to medium and simmer for 5 minutes. Add chickpeas and simmer for 10 minutes. Season with pepper. Add the parsley and combine.
- Step 3Drain the lamb from the marinade. Heat a non-stick frying pan over high heat. Lightly spray with olive oil spray to grease. Add lamb and cook for 2 minutes each side for medium or until cooked to your liking. Divide the spiced chickpeas and spinach leaves among serving plates. Top with lamb and serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1582 kj
Energy
16g
Fat Total
5g
Saturated Fat
8g
Fibre
32g
Protein
80mg
Cholesterol
447.58mg
Sodium
6g
Carbs (sugar)
23g
Carbs (total)
All nutrition values are per serve
Notes
Note: To French trim the lamb cutlets, cut the meat and fat away from the end of the cutlet so the bone is exposed.
Freezer friendly tip: You can freeze this recipe at the end of step 1. Place the cutlets and marinade in a sealable freezer bag and freeze for up to 2 months.
- Author: Chrissy Freer
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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