Gotta love Chickpeas!

Ok, maybe you don't "gotta love" chickpeas, but they are good for you and quite tasty if made right! I never used to like them, but since trying to cook and eat healthier, I have learned to tolerate, even like a lot of things that I didn't think that I ever would. I have learned to keep an open culinary mind so to speak, and it tastes good!

Lamb and Chickpea Tagine

Cooking Light Magazine, March 2010

Yield: 5 servings (serving size: about 2/3 c. lamb mixture, 4 tsp. pistachios, and 1 1/2 tsp. cilantro)

CALORIES 432; FAT 15.6g (sat 3.9g, mono 7.5g, poly2.6g); PROTEIN 3.79g; CARB 36.2g; FIBER 5.4g; CHOL 98mg; IRON 4.8mg; SODIUM 729mg; CALC 81mg

Ingredients

1 T. olive oil

1 lb. lamb stew meat

1 c. chopped onion

1/2 tsp. salt

1/4 tsp. ground red pepper

1/4 tsp ground cumin

5 garlic cloves, minced

1 T. tomato paste

2 tsp. honey

2 1/2 c. fat-free, less-sodium chicken broth

1/2 c. golden raisins (I roughly chop them because they still plump up quite a bit and spread more evenly through the stew that way...)

1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained

1/3 c. pistachios, chopped

2 T. small fresh cilantro leaves

1. Heat a large saucepan (or tagine if you have one) over medium-high heat. Add oil to pan; swirl to coat. Add lamb; saute 4 min., turning to brown on all sides. Remove lamb with slotted spoon. Add onion, salt, pepper, and cumin to pan; saute 4 min., stirring occasionally. Add garlic; saute 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 sec., stirring contantly. Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 min. or until lamb is tender, stirring occasionally. Sprinkle with pistachios and cilantro. Serve with hot cooked couscous.

Preston thought it was a little on the sweet side, but I love it! I would definitely make this meal again. Besides, I have this awsome tagine pot, and not many recipes to cook in it! If anyone has any great moroccan-inspired meals, let me know!

Enjoy!