Lamb Chops with Chilli Chickpeas and Spinach

Name: Lamb Chops with Chilli Chickpeas and Spinach
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 Tbsp KTC Extra Virgin Olive Oil 250ml; 1 Thinly Sliced Onion White 1kg; 1 Thinly Sliced Garlic 350g; 2 seeded and thinly sliced Long Red Chillies 250g; 2 tsp Rajah Dhaniya Ground Coriander 400g; 1 tsp East End Ginger Powder 100g; 1 Roughly chopped Spinach x 1 bunch; 2 cans of Drained and rinsed KTC Chick Peas 400g; 2 x 4-6 pieces Halal Lamb Chops 500g

This quick and easy recipe will have you serving up delicious, chargrilled lamb chops with chilli chickpeas and spinach in no time. KCAL - 486, Carbs – 20g, Fibre – 9g, Protein – 45g, Fat – 23g, Sugars – 3g, Salt – 0.43g

Lamb Chops with Chilli Chickpeas and Spinach

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Calories

486

Ingredients

1 Tbsp KTC Extra Virgin Olive Oil 250ml
1 Thinly Sliced Onion White 1kg
1 Thinly Sliced Garlic 350g
2 seeded and thinly sliced Long Red Chillies 250g
2 tsp Rajah Dhaniya Ground Coriander 400g
1 tsp East End Ginger Powder 100g
1 Roughly chopped Spinach x 1 bunch
2 cans of Drained and rinsed KTC Chick Peas 400g
2 x 4-6 pieces Halal Lamb Chops 500g

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Directions

Heat half the oil in a large, deep-frying pan over a low heat.
Add the garlic and onion to the pan and cook for 3-4 minutes or until soft.
Add the chilli, coriander and ginger to the pan and cook for a further minute.
Turn the heat to medium-high, add the chickpeas and two tablespoons of water and heat through for 1 minute.
Add the spinach and cook for 1 minute until the spinach is just wilted. Remove from the heat and cover with a pan lid to keep warm.
Meanwhile, heat a large chargrill pan over a high heat and brush with the remaining oil.
Cook the lamb in the heated chargrill pan - in batches if necessary – for 2-3 minutes on each side or until cooked to your liking.
Transfer the lamb to a warm plate, cover, and rest for 4 minutes before serving with the warm chilli chickpeas and spinach.