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| Photo: Lamb with spicy chickpeas recipe |
The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb with spicy chickpeas recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb with spicy chickpeas.
Ingredients (serves 4)
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 note)
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 and fresh coriander leaves, to serve
Method
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.
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.
Source
Super Food Ideas - April 2009, Page 34
Recipe by Kirrily La Rosa
More recipes from the hummus blog:
Lamb and prosciutto burger
Rice and meat phyllo (Ouzi)
Caramelized roast chops and couscous with cashews
Roasted sweet potato and peppers with couscous
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
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