2C cooked or canned chickpeas, drained
3 Tbl olive oil
salt and black pepper
8 oz ground lamb
1 red onion
8 oz green beans, roughly chopped
1 Tbl minced garlic
Grated Zest of 1 orange
1 Tbl cumin
Cayenne to taste
Juice of 2 oranges
1/2 cup chopped fresh parsley for ganish
1. Heat oven to 400F. Combine the chickpeas and 2 Tbl of the oil in a large roasting pan and bake, shaking the pan once or twice, until they're crisp and browned, 15 to 20 minutes. Sprinkle salt and pepper, toss, and remove the chickpeas from the pan with a slotted spoon.
2. Add the reamaining 1 Tbl oil to the pan along with the lamb. Break it up a bit and roast until it is no longer pink and has cooked dry, 5 to 10 minutes. Stir, breaking it up more, and continue baking until it begins to crisp, another 5 minutes or so.
3. Stir the onion, green beans, garlic, orange zest, cumin, and cayenne into the lamb; sprinkle with salt and pepper. Return the roasting pan to the oven and continue roasting until the vegetables are tender and browned, the lamb is very crisp, and the spices are fragrant, 10 to 15 minutes. Remove the pan from the oven, stir in the chickpeas, and transfer everything to a serving dish.
4. Put the roasting pan on the stovetop over medium heat. Add the orange juice and cook, stirring and scraping up any brown bits on the bottom of the pan, until warm and slightly thickened, 5 to 10 minutes. Drizzle the orange reduction over lamb and chickpeas and taste and adjust the seasoning. Garnish with the parsley and serve.