Lamb Chops with Spicy Chickpeas and Spinach

cook 20 mins
Tags: Spicey
  • 2 tablespoons olive oil
  • 8 lamb chops, about 150 g (5 oz) each
  • 2 x 400 g (13 oz) cans chickpeas, drained and rinsed
  • 2 red chillies, deseeded and finely chopped
  • 2 teaspoons cumin seeds
  • 1 teaspoon crushed coriander seeds
  • 100 g (3 1/2 oz) roasted red peppers from a jar, drained and sliced
  • finely grated rind and juice of 1 lemon
  • 400 g (13 oz) baby spinach leaves
  • small handful of coriander leaves, chopped, plus extra to garnish
  • salt and pepper
  • Heat the oil in a large frying pan, add the chops, in batches if necessary, and cook over a medium heat for 2–3 minutes on each side or until cooked to your liking. Remove from the pan, cover with foil and keep warm.
  • Add the remaining ingredients to the pan, increase the heat to high and cook, stirring, for 4–5 minutes or until piping hot and the spinach has wilted.
  • Spoon the chickpea mixture into 4 warm bowls and season to taste. Top with the lamb chops, scatter with extra chopped coriander and serve immediately.
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