The original recipe calls for ground lamb and chicken broth. I’ve made it with ground turkey and lamb broth (homemade). Usually I make it with ground chicken breast. It reminds me of Moroccan-seasoned Picadillo, and that’s a good thing!!!
Moroccan-Style Lamb and Chickpeas
Ingredients
- 1 pound lean ground chicken breast lamb, beef or turkey
- 2 teaspoons extra-virgin olive oil or spray pan with oil
- 2 cups sliced onion
- 1 carrot cut in circles
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground red pepper
- 2 cups chicken, vegan or lamb broth homemade, if possible, otherwise look for low sodium
- 1/2 cup golden raisins
- 3 tablespoons tomato paste
- 1 1/2 tablespoons grated lemon rind
- 1/4 teaspoon salt
- 1 1/2 cups cooked chickpeas (garbanzo beans) or 15 1/2-ounce can, rinsed and drained, optional
- 1/2 cup chopped fresh cilantro optional
- 1 tablespoon fresh lemon juice
Instructions
- Heat a large nonstick skillet over medium-high heat. Add ground meat 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 ground meat, 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