Lamb and Chickpea Bowls

Lamb and Chickpea Bowls

1 Review
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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Metric
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

Reviews 1

December 20, 2018
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By: Emma Brook
Will make again. We used beef (I would recommend checking in on it after 15 minutes instead). For the bean salad we added extra vinegar, more salt and pepper, and added lemon juice. Overall really good and the yogurt was a good touch
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