Clean Eating

HARISSA LAMB SKILLET with Lentils & Chickpeas



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

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