Crisp and Spicy Roasted Chickpeas with Lamb

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Chickpeas with lamb

Even though I didn’t specifically make a resolution to eat healthier, instead choosing the word JOY, I am focusing more on healthy eating.   The Food Matters Cookbook: 500 Revolutionary Recipes for Better Livingfrom Mark Bittman, makes that focus oh sooo easy.   I’ve already reviewed it here, so I won’t go into it again.  But I love the use of small quantities of meat, because I could never, ever be a vegetarian, but I can go lightly on the meat.

This recipe is a prime example.   Just 8 ounces of ground lamb, mixed with all sorts of goodies like chickpeas and green beans, makes a wonderful dinner.  The flavors were spot on.  The only thing is that I needed a little extra time to get everything nice and crispy, and it never really did get as crispy as I wanted (and I think it was supposed to be). 

Crisp and Spicy Roasted Chickpeas with Lamb

  • 2 cups cooked or canned chickpeas, drained
  • 3 Tbl olive oil
  • salt and black pepper
  • 8 oz ground lamb
  • 1 red onion
  • 8 oz green beans, roughly chopped
  • 1 Tbl minced garlic
  • Grated Zest of 1 orange
  • 1 Tbl cumin
  • Cayenne to taste
  • Juice of 2 oranges
  • 1/2 cup chopped fresh parsley for garnish

Preheat oven to 400F.  Combine the chickpeas and 2 Tbl of the oil in a large roasting pan and bake, stirring them once or twice until they are crisp and browned, about 15 – 20 minutes (mine took longer).  Sprinkle with salt and pepper and remove from the pan with a slotted spoon.

Add the remaining 1 tablespoon of oil to the pan along with the lamb.  Break it up a bit and roast until it is no longer pink and has cooked dry, 5 to 10 minutes. Stir, and continue to break it up until it is crispy, another 5 minutes.  (again, this wasn’t enough time for mine to get crispy).

Stir the onion, green beans, garlic, orange zest, cumin, and cayenne into the lamb; sprinkle with salt and pepper.  Return the roasting pan to the oven and continue roasting until the vegetables are tender and browned, the lamb is very crisp, and the spices are fragrant, 10 to 15 minutes.  Remove the pan from the oven, stir in the chickpeas, and transfer everything to a serving dish.

Put the roasting pan on the stovetop over medium heat.  Add the orange juice and cook, stirring and scraping up any brown bits on the bottom of the pan, until warm and slightly thickened, 5 to 10 minutes.  Drizzle this over the chickpea mixture and garnish with parsley to serve.

This will be my entry for Heart ‘n Soul Blog Hop


This will be my entry for Tackling Bittman.

Tackling Bittman Recipe Hop at A Moderate Life


My legume love affair hosted by Briciole and created by Susan at The Well-Seasoned Cook.

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  1. says

    I love that it’s called “chickpeas with lamb” instead of the reverse. Especially since I’ve been inhaling chickpeas like they’re M+M’s lately. ALthough I’ve also been inhaling M+M’s. Sigh.

  2. says

    A great recipe, Pam. Healthy and filling. I like the green beans and chickpeas AND how unexpected to see orange juice as an ingredient.
    I’ll make certain to crisp the lamb!

  3. says

    Speaking of Lamb! I’ve been meaning to ask if you have a tradition lamb dish.. it was almost like a stroginoff type dish with lamb.. I think it was a traditional Romanian dish.. I have been dying to try it my self and have no clue how to start.. Nor where to find it.. any idea Pam??

  4. says

    Hi Pam – I adore this recipe, love the green beans and the chickpeas, and the orange flavor sounds excellent.

    The snow pics are amazing, gorgeous pics of your charming home! We are having a heat wave here in LA…

  5. says

    Mmmm…this sounds amazing! This is currently one of my favorite cookbooks as well…which is exactly why I’m giving away a copy 😉 Thanks for sharing this w/ the hearth and soul hop this week!

  6. says

    An interesting idea that of using smaller quantities of meat and adding tasty ingredients to the recipe. I love the colors in the photo. Thanks for contributing to MLLA!

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