middle-eastern

Aleppo Pepper Lamb and Chickpea Skillet with Spinach

This simmered dish pairs ground lamb with cooked chickpeas, spinach and Aleppo pepper. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

36 g Protein

45 g Carbohydrates

39 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

128g ground lamb (85-90% lean) 326 kcal
121g cooked chickpeas (drained) 198 kcal
8g olive oil 71 kcal
45g onion (finely chopped) 18 kcal
19g tomato paste 16 kcal
45g spinach (fresh) 10 kcal
11g lemon juice 3 kcal
2g Aleppo pepper 6 kcal
2g ground cumin 8 kcal
45g water 0 kcal
2g salt 0 kcal

Cooking instructions

olive oilonion (finely chopped)
Heat olive oil in a skillet over medium-high heat. Add onion and cook 3-4 minutes until softened.
ground lamb (85-90% lean)
Add ground lamb and break up with a spoon; cook until browned, 5-6 minutes. Spoon off excess fat if needed.
tomato pasteAleppo pepperground cuminsalt
Stir in tomato paste, Aleppo pepper, cumin, and salt; cook 1 minute until fragrant.
cooked chickpeas (drained)water
Add chickpeas and water; simmer 3-4 minutes until glossy and slightly thickened.
spinach (fresh)lemon juice
Fold in spinach and cook 1-2 minutes until wilted. Finish with lemon juice.
Taste for seasoning and serve hot straight from the skillet.