A vibrant and protein-packed one-pan meal featuring tender ground lamb, aromatic fennel, and hearty chickpeas, all simmered in a light tomato and herb sauce. A quick, nutritious, and flavorful dish perfect for a weeknight dinner.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 300g lean ground lamb
- 1 large fennel bulb, thinly sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 400g can of chopped tomatoes
- 240g can of chickpeas, rinsed and drained
- 100g fresh spinach
- 15ml olive oil
- 1 tsp dried oregano
- Juice of 1/2 lemon
- Fresh dill, for garnish
- Salt and black pepper to taste
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Anleitung
- 1.Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and sliced fennel, cooking for 5-7 minutes until softened and lightly caramelized.
- 2.Add the minced garlic and cook for another minute until fragrant. Add the ground lamb, breaking it up with a spoon, and cook until browned all over, about 5-6 minutes. Drain any excess fat.
- 3.Stir in the dried oregano, salt, and pepper. Pour in the chopped tomatoes and add the rinsed chickpeas. Bring the mixture to a simmer.
- 4.Reduce the heat to low, cover, and let it simmer for 10-12 minutes, allowing the flavors to meld together.
- 5.Add the fresh spinach and stir until it wilts, about 2-3 minutes.
- 6.Remove the skillet from the heat. Squeeze in the fresh lemon juice and stir. Serve hot, garnished with fresh dill.
Nährwertinformationen
Warum dieses Rezept
This recipe is rich in high-quality protein from lamb, essential for muscle repair. Chickpeas and fennel provide excellent dietary fiber for digestive health, while spinach and tomatoes offer a boost of vitamins A, C, K, and antioxidants for overall wellness.
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