Moroccan-Style Lamb and Chickpeas

The first time I had Moroccan food was at Epcot at Walt Disney World.  I was about 8 or 9, and I just fell in love with the spiced richness of it.  Since I've been cooking, any recipe with "Moroccan" in the title goes onto the to-make list almost automatically. 

I didn't change much in this recipe, just added a little garlic, and swapped mint for the cilantro, since I really associate mint more strongly with Moroccan food than cilantro.  The original recipe suggests serving over couscous, but we had this over Moroccan Spiced Spaghetti Squash that I saw on the Jey of Cooking- delicious!  This was a really great meal, flavorful, fairly healthy, and a nice variation on the usual pasta with meat sauce.

Moroccan-Style Lamb and Chickpeas
adapted from Cooking Light

What's in it:

1 lb lean ground lamb
2 tsp extra-virgin olive oil
1 1/2 c diced onion
1/2 c (1/4-inch) diagonally cut carrot
2 cloves garlic, minced
3/4 tsp ground cumin
3/4 tsp ground cinnamon

1/2 tsp ground coriander
1/4 tsp ground red pepper
2 c fat-free, lower-sodium chicken broth

1/2 c golden raisins
3 Tbsp tomato paste
1 1/2 Tbsp lemon zest

1/4 tsp salt
1 (15 1/2-ounce can) chickpeas, rinsed and drained
1/3 c chopped fresh mint
1 tablespoon fresh lemon juice

How to make it:

Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook until browned, stirring to crumble. Remove lamb from pan with a slotted spoon and discard drippings.

Add olive oil to pan; swirl to coat. Add onion and carrot to pan and sauté until softened and beginning to brown. Add garlic, cumin, cinnamon, coriander, and pepper.  Continue to cook until fragrant, about 30 seconds, stirring constantly.

Add reserved lamb, broth, and next 5 ingredients, through chickpeas, and bring to a boil. Reduce heat, and simmer about 5 minutes or until mixture thickens. Remove from heat. Stir in mint and lemon juice.

Serve warm over couscous, rice or anything else you'd like.