Name: Spicy lamb and chickpea bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup brown rice; 1/2 cup water; 5 oz ground lamb; 2/3 cup canned chickpeas, drained and rinsed; 2 cloves garlic, minced; 3/4 tsp ground cumin; 1/2 tsp cayenne pepper; 1 tsp salt; 1.5 oz pickled red cabbage, drained

Nutrition

Per serving

689 calories

Protein: 37g; 22% of calories
Carbs: 66g; 38% of calories
Fat: 32g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 35 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer until the water is absorbed, about 40 minutes.
During the last 10 minutes of the rice simmer, place a 12-inch skillet over medium-high heat. Add the lamb and cook, breaking it up into small pieces, until browned and cooked through, about 6 to 8 minutes. Carefully spoon off all but about 1 teaspoon of the rendered fat. Done when browned throughout, 160°F.
Add the garlic, cumin, and cayenne to the skillet. Cook until fragrant, about 30 seconds. Stir in the chickpeas and the remaining salt. Cook until the chickpeas are heated through, then remove from the heat and cover to keep warm. Remove the rice from the heat and let stand covered for 5 minutes.
Fluff the rice with a fork and transfer it to a bowl. Top with the spicy lamb and chickpea mixture and finish with the pickled red cabbage.

Nutrition

Ingredients

Instructions

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