A hearty and aromatic one-pan meal featuring lean ground lamb, tender eggplant, and protein-packed chickpeas in a warmly spiced tomato sauce. Perfect for a nutritious and satisfying dinner.
Zutaten
- 500g lean ground lamb
- 1 large eggplant (approx. 400g), cut into 2cm cubes
- 1 can (400g) chickpeas, drained and rinsed
- 1 can (400g) chopped tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 30ml olive oil
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper to taste
- 150ml water or vegetable broth
- Handful of fresh parsley or mint, chopped for garnish
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Anleitung
- 1.Heat the olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
- 2.Add the minced garlic, ground cumin, ground coriander, and cinnamon. Cook for 1 minute more, stirring constantly until fragrant.
- 3.Add the ground lamb to the skillet. Use a spoon to break it apart and cook until browned all over, approximately 5-7 minutes. Drain off any excess fat if necessary.
- 4.Stir in the cubed eggplant and cook for 5 minutes, allowing the pieces to soften and absorb some of the flavors.
- 5.Pour in the canned chopped tomatoes and the drained chickpeas. Season generously with salt and pepper, and stir everything together to combine.
- 6.Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for 15-20 minutes, or until the eggplant is completely tender and the sauce has thickened. Add a splash of water or broth if it becomes too dry.
- 7.Taste and adjust seasoning if needed. Serve the skillet hot, garnished with a sprinkle of fresh parsley or mint.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally high in protein from lean lamb and chickpeas, supporting muscle maintenance. It's also rich in fiber from eggplant and legumes, promoting digestive health, and provides essential minerals like iron from the lamb.
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