Recipe Image

Lamb and Chickpea Bowls

  • 30 m
  • 35 m
Diabetic Living Magazine
“This flavorful dish, complete with cumin and mint, is so quick and easy to make any night of the week.”

Ingredients

    • 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)

Directions

  • 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.
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