Aromatic Braised Lamb with Sweet Dates and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Aromatic Braised Lamb with Sweet Dates and Chickpeas

YOUR SOLIN GENERATED RECIPE

Aromatic Braised Lamb with Sweet Dates and Chickpeas

Enjoy a hearty, aromatic lamb dish gently braised with warm spices, sweet medjool dates, and tender chickpeas. This beautifully balanced meal offers a medley of textures and flavors—from the rich, succulent lamb to the soft, sweet dates and creamy chickpeas—finished with a bright touch of spinach. Ideal for a comforting dinner that not only delights the palate but also supports your nutritional goals.

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NUTRITION

621kcal
Protein
34.3g
Fat
28.5g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

140g Lamb Shoulder, trimmed

1/2 cup canned Chickpeas (82g)

1 Medjool Date

30g Yellow Onion, chopped

3 Garlic Cloves, minced

100g Diced Tomatoes

1 cup Fresh Spinach

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Ground Cinnamon

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Heat a large, heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil if desired (optional, not included in macro count).

  • 2

    Season the lamb with a pinch of salt and black pepper. Sear the lamb pieces until browned on all sides; remove and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent.

  • 4

    Stir in the ground cumin, coriander, and cinnamon to toast the spices lightly, releasing their aromas.

  • 5

    Return the lamb to the pot. Add the diced tomatoes, chickpeas, and chopped medjool date. Stir to combine.

  • 6

    Add a splash of water (about 1/4 cup) to create a modest braising sauce. Lower the heat to medium-low, cover, and let it simmer for 25-30 minutes until the lamb is tender.

  • 7

    Just before serving, fold in the fresh spinach and allow it to wilt in the warm dish.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.

Aromatic Braised Lamb with Sweet Dates and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Aromatic Braised Lamb with Sweet Dates and Chickpeas

YOUR SOLIN GENERATED RECIPE

Aromatic Braised Lamb with Sweet Dates and Chickpeas

Enjoy a hearty, aromatic lamb dish gently braised with warm spices, sweet medjool dates, and tender chickpeas. This beautifully balanced meal offers a medley of textures and flavors—from the rich, succulent lamb to the soft, sweet dates and creamy chickpeas—finished with a bright touch of spinach. Ideal for a comforting dinner that not only delights the palate but also supports your nutritional goals.

NUTRITION

621kcal
Protein
34.3g
Fat
28.5g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

140g Lamb Shoulder, trimmed

1/2 cup canned Chickpeas (82g)

1 Medjool Date

30g Yellow Onion, chopped

3 Garlic Cloves, minced

100g Diced Tomatoes

1 cup Fresh Spinach

1 tsp Ground Cumin

1 tsp Ground Coriander

1 tsp Ground Cinnamon

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Heat a large, heavy-bottomed pot over medium-high heat. Add a drizzle of olive oil if desired (optional, not included in macro count).

  • 2

    Season the lamb with a pinch of salt and black pepper. Sear the lamb pieces until browned on all sides; remove and set aside.

  • 3

    In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes soft and translucent.

  • 4

    Stir in the ground cumin, coriander, and cinnamon to toast the spices lightly, releasing their aromas.

  • 5

    Return the lamb to the pot. Add the diced tomatoes, chickpeas, and chopped medjool date. Stir to combine.

  • 6

    Add a splash of water (about 1/4 cup) to create a modest braising sauce. Lower the heat to medium-low, cover, and let it simmer for 25-30 minutes until the lamb is tender.

  • 7

    Just before serving, fold in the fresh spinach and allow it to wilt in the warm dish.

  • 8

    Taste and adjust seasoning if necessary, then serve hot.