Spicy Lamb With Chickpeas Recipes

SPICED LAMB WITH CHICKPEAS

Steps:

• Heat the oil in a casserole or large, deep saucepan with a lid over a high heat. When hot, add half the lamb and cook for 3-4 minutes, until browned all over. Remove with a slotted spoon and set aside. Brown the rest of the lamb in the pan, then remove and set aside.
• Reduce the heat to medium. Add the onions to the pan and cook, stirring, for 5 minutes, until softened. Stir in the spices and cook for 1 minute. Add the chickpeas, lemon juice and stock, plus the lamb and any lamb juices. Mix, cover and bring to the boil, then reduce to a simmer, covered, for 15 minutes.
• Uncover the casserole and simmer for a further 5 minutes to reduce the sauce slightly. Stir in the mint and season to taste. Divide between 4 shallow bowls and garnish with a few mint leaves.

HUMMUS BOWLS WITH SPICED LAMB

Steps:

• Bring the chickpeas and their liquid to a simmer in a medium saucepan over medium heat. Drain, reserving the liquid. Set aside 1/4 cup chickpeas for topping. Process the remaining chickpeas in a food processor with 1/2 cup chickpea liquid, the tahini, half of the garlic, 2 tablespoons lemon juice and 1/2 teaspoon each cumin and salt to make a silky puree, scraping down the sides as needed, 2 to 3 minutes. If the hummus is too thick, add more chickpea liquid 1 tablespoon at a time; season with salt.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the lamb and season with 1/2 teaspoon salt and a few grinds of pepper. Cook until browned, 3 to 5 minutes. Pour off all but about 3 tablespoons drippings. Stir in the remaining garlic, 1 teaspoon cumin, the paprika, cinnamon and allspice; cook, stirring, until toasted, about 1 minute. Add the tomatoes and simmer until thickened, 4 to 5 minutes. Stir in the remaining 1 tablespoon lemon juice and half of the herbs.
• Divide the hummus among bowls. Top with the lamb mixture, the reserved chickpeas, remaining herbs and a light drizzle of olive oil. Serve with pita and cucumber salad.