Name: Moroccan-Style Lamb and Chickpeas
Total time: 40 min
Yield: Serves 4 (serving size: 1 1/4 cups)
Ingredients: 1 pound lean ground lamb; 2 teaspoons extra-virgin olive oil; 2 cups vertically sliced onion; ½ cup (1/4-inch) diagonally cut carrot; ¾ teaspoon ground cumin; ¾ teaspoon ground cinnamon; ½ teaspoon ground coriander; ¼ teaspoon ground red pepper; 2 cups fat-free, lower-sodium chicken broth; ½ cup golden raisins; 3 tablespoons tomato paste; 1 ½ tablespoons grated lemon rind; ¼ teaspoon salt; 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained; ½ cup chopped fresh cilantro; 1 tablespoon fresh lemon juice

Directions

Step 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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Nutrition Facts

Per Serving:

430 calories; fat 20.3g; saturated fat 7.3g; mono fat 8.8g; poly fat 1.6g; protein 27.2g; carbohydrates 36.1g; fiber 6.5g; cholesterol 83mg; iron 3.5mg; sodium 647mg; calcium 88mg.

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Ingredients

Directions

Nutrition Facts