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Lamb with spicy chickpeas
Lamb with spicy chickpeas
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Prep Time:
Cook Time:
20 minutes
Total Time:
20 minutes
Moroccan-spiced lamb chops perfectly paired with spicy chickpeas.
Ingredients:
  • 36.40 gm olive oil
  • 1 small brown onion, halved, thinly sliced
  • 2cm piece fresh ginger, peeled, finely grated
  • 5.00 gm ground cumin
  • 40.00 ml finely chopped coriander (stem and root mixture - see notes)
  • 2 x 400g cans chickpeas, drained, rinsed
  • 3 large tomatoes, chopped
  • 62.50 ml finely chopped fresh coriander leaves
  • 2 tsp Moroccan seasoning
  • 8 lamb loin chops, trimmed
  • Lemon wedges, to serve
  • Fresh coriander leaves, to serve
Instructions:
  • In a saucepan over medium heat, heat half of the oil. Sauté the onion for 5 minutes until soft. Stir in the garlic, ginger, cumin, and coriander blend and cook for an additional minute until fragrant.
  • Combine chickpeas and tomato in the pot, ensuring they are well mixed. Cover the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 10 to 15 minutes, stirring occasionally. Finally, mix in the coriander leaves.
  • In a glass or ceramic dish, mix the seasoning with the remaining oil. Add the lamb and coat it well. Grease a barbecue plate or chargrill and heat it over medium-high heat. Cook the lamb for 3 to 4 minutes on each side for a medium doneness, or to your preferred level of doneness.
  • Divide the chickpea and lamb mixture among plates. Serve with fresh lemon wedges and garnish with coriander.

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