Moroccan-Style Lamb and Chickpeas

Ingredients

• 1 pound lean ground lamb
• 2 teaspoons extra-virgin olive oil
• 2 cups vertically sliced onion
• 1/2 cup (1/4-inch) diagonally cut carrot
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 2 cups fat-free, lower-sodium chicken broth
• 1/2 cup golden raisins
• 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

Directions

1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble.
2. Remove lamb from pan with a slotted spoon. Discard drippings.
3. Add oil to pan; swirl to coat. Add onion and carrot to pan; sauté 4 minutes.
4. Add cumin, cinnamon, coriander, and pepper; sauté 30 seconds, stirring constantly.
5. Add reserved lamb, broth, raisins, tomato paste, lemon rind, salt, and chickpeas; bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens.
6. Remove from heat. Stir in cilantro and lemon juice.