This was a recipe I got from Plated, and it’s pretty darn good. It has a bit of nice heat to it – which I assume comes from the cayenne? Although that means you can’t use the cayenne that’s been sitting in your cabinet for 8 years and lost all its flavor. LOL The crispy chick peas make a super-yummy topper. And don’t skimp on the mint!!
8 oz chopped butternut squash
1 15-oz can of chickpeas
1 lb ground lamb (beef or even turkey would work too)
1 yellow onion, thinly sliced
4-5 cloves garlic (the recipe only called for one – but I always like more garlic!)
1/2 t cayenne
1/4 t cinnamon (more would probably be good)
1/2 t cumin
1/4 t ginger
1/2 t smoked paprika
1/2 T tomato paste
1 can diced tomatoes
1/2 c golden raisins (golden are definitely better than dark ones)
8 oz chicken stock
a couple sprigs of parsley, chopped
a couple sprigs of mint, chopped
Make the crispy chickpeas:
Roughly mash half the can of chickpeas in a bowl with some salt and pepper and a little oil. Spread them on a baking sheet (with the butternut squash, also tossed in some oil with salt & pepper) and roast for 15-18 minutes at 450°.
Brown the lamb in some oil, with the spice mix and salt and pepper. Remove the meat and saute the aromatics for 2-3 minutes, just to soften. Add the rest of the can of chick peas and the tomato paste.
Once the tomato paste is stirred in, add the meat, tomatoes and their juices, raisins and stock. Bring to a boil then reduce and simmer for a few minutes to meld the flavors.
Serve over white rice, with the crispy chickpeas sprinkled on top as well as a generous sprinkle of chopped mint and parsley.