Lamb and Chickpea Bowls

Lamb and Chickpea Bowls

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From: Diabetic Living Magazine

This flavorful dish, complete with cumin and mint, is so quick and easy to make any night of the week.

Ingredients 4 servings

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Original recipe yields 4 servings
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Nutrition per serving may change if servings are adjusted.
  • 1 pound boneless lamb leg sirloin or beef sirloin, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper
  • ¼ cup snipped fresh mint
  • 2 teaspoons lemon zest
  • 2 cloves garlic, minced
  • 2 (15 ounce) cans no-salt-added garbanzo beans (chickpeas), rinsed and drained
  • 1 cup chopped tomatoes
  • 1 cup chopped English cucumber
  • ¼ cup snipped fresh parsley
  • 1 tablespoon red wine vinegar
  • ¼ cup plain fat-free Greek yogurt (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F. Place meat in a 2-quart rectangular baking dish. Add 1 tablespoon of the oil, the coriander, ¼ teaspoon of the salt, the cumin, ¼ teaspoon of the black pepper and the crushed red pepper; toss to coat. Roast 20 minutes or until desired doneness.
  2. Meanwhile, for gremolata, in a small bowl combine mint, lemon zest and garlic.
  3. In a large bowl combine chickpeas, tomatoes, cucumber, parsley, vinegar, remaining 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Divide meat and chickpea mixture among individual bowls. Top with yogurt, if desired, and gremolata.

Nutrition information

  • Serving size: 3 ounces meat, 1¼ cups chickpea mixture, and 1 tablespoon gremolata
  • Per serving: 366 calories; 15 g fat(3 g sat); 7 g fiber; 27 g carbohydrates; 32 g protein; 74 mg cholesterol; 3 g sugars; 369 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 3½ lean protein, 1½ fat, 1½ starch, 1 vegetable

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