Roast Lamb And Chickpeas

Name: Roast Lamb And Chickpeas
Prep time: 10 min
Cook time: 45 min
Yield: 6 serving
Ingredients: 2 Tablespoons olive oil; 2 1/2 lb lamb chops; 1 teaspoon salt and pepper; 1 large yellow onion; 5 garlic cloves; 2 teaspoons Moroccan spice blend; 1/2 teaspoon cinnamon; 1/4 teaspoon cardamom; 1/2 teaspoon Coriander; 1/4 teaspoon cumin; 1 teaspoon paprika; 1/4 teaspoon Turmeric; 3 cups canned tomatoes; 2 cups chickpeas; 1 cup stock; 2 bay leaves; salt and pepper to taste; Garnish; fresh parsley; green chillies

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
6
Calories
501 kcal
Course
Main Course
Cuisine
Mediterranean

Roast Lamb And Chickpeas

Quade Maldonado

Report

If you ever heard, dreamed or wondered about Tajine, here’s a Quick Tajine Style Roast Lamb and Chickpeas recipe that’s satisfying without the wait or fancy Tajine dish!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

2 Tablespoons olive oil
2 1/2 lb lamb chops with bone in
1 teaspoon salt and pepper
1 large yellow onion diced
5 garlic cloves minced
2 teaspoons Moroccan spice blend Ras elhanout or the following
1/2 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon Coriander
1/4 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon Turmeric
3 cups canned tomatoes diced with juices
2 cups chickpeas cooked or canned
1 cup stock beef, chicken or veggie
2 bay leaves
salt and pepper to taste
Garnish
fresh parsley
green chillies

Add to Shopping List

Notes

Preheat a large skillet over medium high heat and add the olive oil. Season the lamb chops with salt and pepper and sear them for 4 minutes on each side. You may need to do this over 3 batches so the lamb can get a good sear instead of over crowding your skillet. Remove al the lamb from the skillet and add a tablespoon more oil as needed to start sautéing the garlic and onions. Add the spices with the onions and garlic and sauté them for about 5-8 minutes until fragrant and the onions have softened. add int he tomatoes, bay leaves, stock, and bring the mixture a soft boil. Add the seared lamb back to the pan, the chickpeas and cover the skillet. Allow the lamb to cook until tender over low heat and let the flavor infuse the sauce and chickpeas. Once done, taste for salt and pepper, and sprinkle fresh parsley and green chillies. Serve the lamb with fluffy white rice or pita bread or both. Enjoy!