Moroccan-Style Lamb And Chickpeas

• 1 pound lean ground lamb
• 2 teaspoons extra-virgin olive oil
• 2 cups vertically sliced onion
• 1/2 cup (1/4-inch) diagonally cut carrot
• 3/4 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 2 cups fat-free, lower-sodium chicken broth
• 1/2 cup golden raisins
• 3 tablespoons tomato paste
• 1 1/2 tablespoons grated lemon rind
• 1/4 teaspoon salt
• 1 (15 1/2-ounce can) chickpeas (garbanzo beans), rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 tablespoon fresh lemon juice

1. Heat a large nonstick skillet over medium-high heat. Add lamb to pan; cook 6 minutes, stirring to crumble. Remove lamb from pan with a slotted spoon. Discard drippings. Add oil to pan; swirl to coat. Add onion and carrot to pan; saute 4 minutes. Add cumin, cinnamon, coriander, and pepper; saute 30 seconds, stirring constantly. Add reserved lamb, broth, and next 5 ingredients (through chickpeas); bring to a boil. Reduce heat, and simmer 4 minutes or until mixture thickens. Remove from heat. Stir in cilantro and lemon juice.

lean ground lamb, extravirgin olive oil, onion, carrot, ground cumin, ground cinnamon, ground coriander, ground red pepper, chicken broth, golden raisins, tomato paste, lemon rind, salt, chickpeas, fresh cilantro, lemon juice

Taken from www.myrecipes.com/recipe/moroccan-style-lamb-chickpeas (may not work)