HARISSA LAMB SKILLET with Lentils & Chickpeas
SERVES 6. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 20 MINUTES.
Harissa is a North African chile pepper paste that brings a bit of heat to this warming stew with lentils, chickpeas and lamb. You can also swap the lamb for ground beef if you prefer. Serve with whole-wheat pita or couscous and choose your preferred garnish options below.
4 tsp extra-virgin olive oil, divided
½ lb ground lamb or lean ground beef
1 yellow onion, finely chopped
4 cloves garlic, minced
2½ tsp cumin seeds, crushed
1¼ tsp ground coriander ½ tsp ground cinnamon
2½ tbsp harissa paste (TRY: Belazu Rose Harissa Paste)
1 15-oz BPA-free can chickpeas, drained and rinsed
1 15-oz BPA-free can lentils, drained and rinsed
1 13-oz BPA-free can unsalted cherry tomatoes
1 cup water ¼ tsp sea salt
1 cup chopped fresh flat-leaf parsley
½ cup chopped fresh mint
Optional garnishes: sliced red onion or radish, yogurt, pomegranate arils or lemon wedges
1. In a large skillet on medium-high, heat one-quarter of the oil. Add ground lamb and cook, stirring and breaking up with a wooden spoon, until no longer pink, about 5 minutes. Drain and scrape into a bowl.
2. Wipe skillet and heat remaining three-quarters of oil over medium-high. Add onion and cook, stirring until softened, about 4 minutes. Add garlic, cumin seeds, coriander and cinnamon and cook, stirring, until aromatic, about 1 minute. Stir in harissa and cook for 1 minute.
3. To skillet, return lamb and add chickpeas, lentils, tomatoes, water and salt and cook over medium heat for 4 to 5 minutes. Sprinkle with parsley and mint and any garnishes.
PER SERVING (1/6 of recipe): Calories: 259, Total Fat: 10 g, Sat. Fat: 3 g, Monounsaturated Fat: 86 g, Polyunsaturated Fat: 1 g, Carbs: 27 g, Fiber: 10 g, Sugars: 7 g, Protein: 16 g, Sodium: 364 mg, Cholesterol: 27 mg