Warm Lamb, Chickpea, and Hummus Bowls
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
½ teaspoon dried mint
¼ teaspoon ground cinnamon
2 tablespoons olive oil
¾ pound ground lamb
1 cup roasted cherry tomatoes
1 cup cooked chickpeas
⅓ cup vegetable or chicken stock
1–3 teaspoons harissa, to taste
For the hummus:
⅓ cup tahini
2 tablespoons lemon juice
2 cloves garlic, grated
2 cups cooked chickpeas, warmed
¼ to ⅓ cup warm vegetable or chicken stock
2 tablespoons extra virgin olive oil, plus extra for drizzling
2 tablespoons softened butter
4 tablespoons pine nuts, pistachios, or pumpkin seeds, toasted
To prepare the lamb, combine salt, allspice, black pepper, oregano, mint, and cinnamon in a small bowl and set aside. Heat olive oil in a high-sided skillet over medium heat. Add the lamb and cook, breaking the meat apart with a wooden spoon until it’s almost cooked through, 3–4 minutes. Add the spice mixture, tomatoes, chickpeas, stock, and harissa to taste. Cook until the mixture is warmed through, about 10 minutes. Reduce heat to low to keep warm while you make the hummus.
To make the hummus, whisk together tahini, lemon juice, and garlic until smooth. Place the chickpeas into the food processor and process until you get a stiff paste. With the machine still running, add the tahini sauce, ¼ cup of warm stock, olive oil, and butter, plus salt to taste. Mix until you get a very smooth and creamy paste. Add a couple more tablespoons of stock to loosen the mixture to your liking, if necessary.
To serve, divvy up the warm hummus into 4 shallow bowls and use the back of the spoon to make a divot in the middle of each bowl. Spoon the spiced lamb into the divots and sprinkle with parsley and the toasted nuts or seeds. Drizzle with extra virgin olive oil and serve with flatbread.
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No. 11 / Winter 2020