Moroccan-Spiced Lamb with Apricot & Chickpea Quinoa
A fragrant and hearty one-pan dish inspired by Moroccan flavors, combining tender lamb with sweet apricots, protein-packed chickpeas, and fluffy quinoa. A perfectly balanced and satisfying dairy-free meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
1335 calories
$9 per serving
$35 min
2 servings
dairy-free, any cuisine
Ingredients
- 250g lamb loin or leg, cut into 2cm cubes
- 100g quinoa, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 15ml olive oil
- 1 can (400g) chickpeas, rinsed and drained
- 30g dried apricots, chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 500ml low-sodium vegetable broth
- 100g fresh spinach
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Pat the lamb cubes dry and season with salt and pepper. In a large pot, heat the olive oil over medium-high heat. Add the lamb and brown on all sides for 4-5 minutes. Remove the lamb and set aside.
- 2.Reduce heat to medium. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic, cumin, and coriander, and cook for 1 minute until fragrant.
- 3.Add the rinsed quinoa and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, until the liquid is mostly absorbed.
- 4.Stir in the cooked lamb, drained chickpeas, and chopped apricots. Cover and cook for another 5 minutes to heat through and meld the flavors.
- 5.Remove from heat. Stir in the fresh spinach until it wilts. Squeeze in the lemon juice and season with additional salt and pepper if needed. Serve immediately.
Nutrition Information
39g
fat
132g
carbs
24g
fiber
86g
protein
Why this recipe
This dish is rich in high-quality protein and iron from lamb, aiding muscle health. It's packed with fiber from quinoa and chickpeas for digestive wellness and sustained energy, making it a nutritious and balanced meal.