Spiced Lamb with Chickpeas

Spiced Lamb with Chickpeas

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From: Diabetic Living Magazine

This Indian-inspired lamb recipe is full of vegetables and exotic tasting spices. Served over chickpeas, it's a delicious and filling meal.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • 1 pound boneless leg of lamb, trimmed of fat and cut into 1½-inch pieces
  • 2 tablespoons canola oil
  • ¾ cup water
  • 3 medium carrots, thinly sliced (1½ cups)
  • 2 stalks celery, thinly sliced (1 cup)
  • 1 medium onion, chopped ( ½ cup)
  • 1 medium zucchini, chopped (1¼ cups)
  • 3 cloves garlic, minced
  • 1 (15 ounce) can no-salt-added garbanzo beans (chickpeas), rinsed and drained
  • 1 cup reduced sodium chicken broth
  • 1 tablespoon flour
  • 4 cups packaged fresh baby spinach
  • 1 teaspoon garam masala
  • 2 tablespoons snipped fresh cilantro and/or mint


  • Prep

  • Ready In

  1. In a large bowl combine fennel, coriander, cumin, salt, pepper and cinnamon. Add lamb pieces; toss to coat. In a large saucepan cook lamb in 1 tablespoon of the oil over medium heat until browned, stirring occasionally. Remove from the heat and carefully add the water to the lamb in saucepan. Bring to boiling; reduce heat. Simmer, covered, about 1 hour or until lamb is tender.
  2. Meanwhile, in a large skillet cook carrots, celery and onion in remaining 1 tablespoon oil over medium heat for 5 minutes, stirring occasionally. Add zucchini and garlic. Cook about 5 minutes more or until vegetables are just tender. Stir in garbanzo beans. In a small bowl whisk together chicken broth and flour. Add to bean mixture. Cook and stir until slightly thickened and bubbly; cook and stir for 1 minute more. Remove from the heat and stir in spinach and garam masala.
  3. To serve, divide bean mixture among four serving plates. Top with lamb and sprinkle with cilantro and/or mint.

Nutrition information

  • Serving size: 3-4 pieces lamb and 1 cup bean mixture
  • Per serving: 367 calories; 13 g fat(2 g sat); 8 g fiber; 30 g carbohydrates; 33 g protein; 120 mcg folate; 71 mg cholesterol; 5 g sugars; 10,556 IU vitamin A; 24 mg vitamin C; 156 mg calcium; 6 mg iron; 587 mg sodium; 804 mg potassium
  • Nutrition Bonus: Vitamin A (211% daily value), Vitamin C (40% dv), Iron (33% dv), Folate (30% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 2 vegetable, 1½ fat, 1 starch

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