Moroccan Lamb with Spinach and Chickpeas

I am always looking for delicious recipes to make for Ash and Jacs. We are eating pretty healthy these days and love anything that uses Mediterranean spices. I brought home some from Cyprus and Egypt that I am enjoying incorporating into new dinner dishes. This is a one pan, very easy dish to make and tastes amazing.Lamb and Chickpeas


  • 1 pound lean ground lamb
  • 1 shallot or onion
  • 3 cups baby spinach
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground red pepper
  • 2 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons grated lemon rind
  • 1/4 teaspoon salt
  • 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice


Heat a large nonstick skillet or saute pan (the one above is my fav) over medium-high heat. Add lamb to pan; cook 6 minutes (or until browned), stirring to crumble. Remove lamb from pan with a slotted spoon. You should have around 2 tablespoons of drippings in the pan, remove any excess. Add onion  to pan; sauté until translucent (I like mine caramelized so cook a little longer). Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly. Add reserved lamb, broth, tomato paste, lemon zest, salt and chickpeas; bring to a boil. Reduce heat, and simmer until mixture begins to thicken then add spinach. Continue cooking until the spinach wilts and you have the desired consistency. Remove from heat. Stir in cilantro and lemon juice.

Nutritional Information:

Serves 4, 428 calories per serving

Here are two of my favorite products used to make this dish.

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