Skillet Lamb Chops With Harissa Spinach and Chickpeas Recipe
Ingredients
- 2 tablespoons ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon paprika
- ¼ teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 4 lamb rib chops
- 1 ½ tablespoons vegetable oil
- 1 medium shallot, thinly sliced (about 1/4 cup)
- ½ cup homemade or store-bought low sodium chicken broth
- 2 (15-oz) cans chickpeas, drained and rinsed
- 1 tablespoon harissa
- 3 cups packed fresh spinach leaves (about 3/4 ounce)
- 2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
- 1/2 cup fresh picked cilantro leaves, roughly chopped
- Extra-virgin olive oil for serving
Instructions
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