Sunday, June 14, 2009

Grilled Lamb with Spinach and Chickpea Stew

  • lamb chops
  • 3 sprigs rosemary
  • 7 cloves garlic
  • olive oil
  • 1/2 lemon
  • salt, pepper
  • chickpeas
  • carrot
  • celery stalk
  • 2 bay leaves
  • 1 onion
  • 1 bag spinach
  • 1 tsp cumin
  • 1 tsp smoke paprika
  • 1 tsp corrianger
  • 1/2 tsp urfa peppers
  • stock

The night before, soak dried chickpeas in water and leave overnight.
In a food processor, combine 4 cloves garlic, rosemary, olive oil (about 1/4 cup), and juice from 1/2 lemon. Marinade lamb in this mixture overnight or at least for 2 hours.
After chickpeas have soaked, simmer with roughly chopped carrot, celery stalk, 1/2 onion, one crushed garlic clove, and two bay leaves. After an hour or two, drain the chickpeas and separate the chickpeas from the other ingredients.
Mince two more cloves of garlic, dice 1/2 onion, and cook in a saucepan over medium heat with 1 T olive oil. When the onions are soft, add chickpeas, spices, and chicken or vegetable stock to just cover the chickpeas. Let simmer over low heat for about 20 minutes. Add spinach in batches and let it cook down. Season with salt and pepper.
While the chickpeas are simmering, grill the lamb chops. Serve with olive oil and lemon.

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