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Prep time
10 minutes
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Cook time
35 minutes
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Serves
4
Author Notes
This dish served over israeli couscous incorporates the best ingredients of Mediterranean cooking. Think ground lamb simmered to perfection in a spiced tomato stew and then combined with chickpeas, spinach and creamy feta. Perfect as a weeknight meal or anytime when you are craving cozy comfort food. —LaraW
Ingredients
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1 pound
ground lamb
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1
yellow onion, diced
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3
garlic cloves, minced
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1.5 teaspoons
cumin
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1 teaspoon
cayenne
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1/2 teaspoon
oregano
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1 teaspoon
harissa paste
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1/8 teaspoon
cinnamon
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1 15 ounces
can of chickpeas
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1 15 ounces
can crushed tomatoes
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1 15 ounces
can diced tomatoes, rinsed
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1 5 ounces
bag of spinach
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6 ounces
crumbled feta
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1
box of israeli couscous
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1
lemon, juiced
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1 tablespoon
unsalted butter
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Salt and pepper
Directions
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Heat oil in a heavy bottomed skillet over medium high heat. Cook the ground lamb until cooked through. Season with salt and pepper. Remove from skillet and reserve in a separate bowl.
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In now empty skillet, add garlic and onion and cook until translucent. Then, add in the spices, cooking until fragrant (~2 minutes). Add the chickpeas and cook for 3 minutes more until starting to crisp.
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Add the can of crushed tomatoes and bring to a boil. Let simmer for 5-10 minutes. Then, add the diced tomatoes and cook for 5 minutes longer. Add the lamb back into the pot, stirring to combine. Let cook for another 5 minutes longer.
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Add the spinach one handful at a time, allowing each handful to wilt before adding another. Add the crumbled feta. Tossing to combine until feta has melted slightly.
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Meanwhile, cook the israeli couscous according to instructions on the box. Once cooked through, combine with the juice of one lemon and unsalted butter. Serve chili over couscous. Enjoy!
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