Shawarma-Spiced Lamb and Chickpea Bowls

Tender spiced ground lamb roasted with warming aromatics, served over fragrant herbed rice with roasted chickpeas, crisp cucumbers, and a creamy lemon tahini sauce.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 8
• Cuisine: Middle Eastern
• Difficulty: Medium
• Cost: $7.08/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Soy-Free
• High-Protein
• Halal
• Kosher
• Low-Sugar

Tags

• roast
• fresh
• healthy
• crowd-pleaser
• tangy
• smoky
• rich

Ingredients

• 3 pound ground lamb (lean)
• 2 can chickpeas (15 oz cans, drained and rinsed)
• 3 cup basmati rice (uncooked, rinsed)
• 6 cup low-sodium vegetable broth
• 4 tablespoon olive oil (extra virgin)
• 6 clove garlic (minced)
• 2 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 1 teaspoon black pepper (ground)
• 1 teaspoon salt
• 0.5 cup tahini
• 4 tablespoon lemon juice (freshly squeezed)
• 2 English cucumbers (medium, diced)
• 4 Roma tomatoes (medium, diced)
• 0.5 cup fresh parsley (chopped)

Instructions

1. Preheat the oven to 400 degrees Fahrenheit and line two large rimmed baking sheets with parchment paper.
2. In a large bowl, combine the ground lamb with 4 cloves of the minced garlic, 1 tablespoon of ground cumin, 1 1/2 teaspoons of ground coriander, 2 teaspoons of smoked paprika, 2 teaspoons of dried oregano, 1/2 teaspoon of black pepper, and 1/2 teaspoon of the salt until evenly blended.
3. Spread the seasoned lamb onto one prepared baking sheet in a single crumbled layer. On the second baking sheet, toss the drained chickpeas with 2 tablespoons of the olive oil, remaining 1 tablespoon of cumin, remaining 1 1/2 teaspoons of coriander, remaining 1 teaspoon of smoked paprika, remaining 1 teaspoon of oregano, remaining 1/2 teaspoon of black pepper, and 1/4 teaspoon of the salt.
4. Roast both baking sheets in the oven for 20 to 25 minutes, stirring the chickpeas once halfway through, until the lamb is fully browned and reaches an internal temperature of 160 degrees Fahrenheit and the chickpeas are crisp on the edges.
5. While the proteins roast, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the remaining 2 cloves of minced garlic and cook for 1 minute until fragrant. Stir in the rinsed basmati rice, remaining 1/4 teaspoon of salt, and the low-sodium vegetable broth. Bring to a boil, then cover, reduce heat to low, and simmer for 18 minutes until the liquid is fully absorbed and the rice is tender. Fluff with a fork and gently fold in the chopped fresh parsley.
6. Whisk together the tahini, fresh lemon juice, and 4 tablespoons of warm water in a small bowl until smooth, creamy, and pourable.
7. Assemble the bowls by spooning a base of herbed rice into each dish, then arranging the roasted spiced lamb, crispy chickpeas, diced English cucumber, and diced Roma tomatoes side-by-side on top. Drizzle each portion with the lemon tahini sauce before serving.

Notes

Leftover lamb, rice, and chickpeas can be stored together in airtight containers in the refrigerator for up to 4 days; keep diced fresh cucumber, tomatoes, and tahini sauce packed separately until reheating.

Nutrition (per serving)

• Calories: 996
• Protein: 45.4 g
• Carbohydrates: 79.3 g
• Fat: 53.3 g
• Fiber: 5.6 g
• Sodium: 926 mg
• Saturated Fat: 17.6 g
• Sugar: 5.5 g
• Cholesterol: 128 mg