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🍽️ Saffron Chickpeas with Lamb

515 kcal · 30 min · 4 servings

Ingredients

• 20 g dried tomatoes (6 dried tomatoes)
• 1 garlic clove
• 200 g zucchini (1 zucchini)
• 265 g chickpeas (can, drained weight)
• 2 tbsp olive oil
• 1 pinch saffron threads
• salt
• pepper
• 1 pinch ground coriander
• 300 g lamb fillet (4 lamb fillets)

Instructions

1. 1. Cut the dried tomatoes into thin strips using kitchen scissors or a knife.
2. 2. Peel the garlic and slice it into thin pieces.
3. 3. Wash the zucchini, trim the hard ends, and cut it into cubes about 2 cm in size.
4. 4. Place the chickpeas in a colander, rinse them under running water, and let them drain well.
5. 5. Heat one tablespoon of olive oil in a pot.
6. 6. Sauté the tomato strips and garlic slices over medium heat for about one minute.
7. 7. Add the zucchini cubes and the drained chickpeas to the pot.
8. 8. Pour in 100 milliliters of water and the saffron threads.
9. 9. Season the mixture with salt, pepper, and coriander.
10. 10. Bring everything to a boil.
11. 11. Reduce the heat to low, cover the pot, and let the vegetables cook for about seven minutes.
12. 12. In the meantime, wash the lamb fillets and pat them dry with kitchen paper.
13. 13. Remove any sinews from the meat.
14. 14. Heat the remaining olive oil in a frying pan.
15. 15. Sear the lamb fillets on all sides.
16. 16. Season the meat with salt and pepper.
17. 17. Reduce the heat to low and finish cooking the fillets for about five minutes.
18. 18. Serve the lamb fillets with the saffron chickpea mixture.

Nutrition per serving

• kcal: 515
• Protein: 54 g · Fett/Fat: 20 g · Carbs: 27 g