Lamb and Crispy Chickpeas with Chard and Garlicky Yogurt

Fabulous skillet dinner with Greek flavorings and healthy lamb and chickpeas. Garlicky yogurt can be made 5 days in advance and refrigerated. Garlic flavor will intensify.

Ingredients

1 large or 2 small bunches Swiss chard or mustard greens.
6 tablespoons olive oil
12 ounces ground lamb
3 garlic cloves, finely chopped
1 teaspoon cumin seed
1 teaspoon black mustard seeds
1 tablsspoon harissa
4 garlic cloves, minced
1 shallot minced
Kosher salt and freshly ground black pepper
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoon crushed red pepper flakes
1/2 C cherry tomatoes (optional)
Fresh tomatoes, quartered, or Olive Oil–Roasted Tomatoes

GARLICKY YOGURT

1 cup full-fat or 2% Greek yogurt
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
Kosher salt and freshly ground black pepper

Combine the yogurt, garlic, and lemon juice in a small bowl. Season with salt and black pepper and set aside.

CHICKPEAS AND LAMB:

Separate the leaves and stems from your greens, then thinly slice the stems and tear the leaves into 2-inch pieces and set aside.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the lamb, garlic, and cumin, and season with salt and black pepper.
Using a wooden spoon or spatula, break up the lamb as it cooks until it’s browned and crispy, 8 to 10 minutes (the lamb will not be rare here; that’s more than okay because it will be crispy, and in times like these, crispy is better than rare). Using a slotted spoon, transfer the lamb to a bowl, leaving the drippings behind.
Combine the remaining 4 tablespoons olive oil, the chickpeas, and red pepper flakes in the skillet with the lamby drippings and season with salt and black pepper. Don't skimp on the amount of olive oil here, with too little oil, they’ll burn before they crisp and become soggy rather than crunchy. Cook, shaking the skillet occasionally, until the chickpeas are very well browned and starting to crisp up, 8 to 10 minutes. Add the harissa and garlic for 1-2 minutes. Return the lamb to the skillet and toss with the other ingredients, letting everything mingle together. Remove from heat and transfer to a large serving bowl, leaving anything in the skillet behind (you’re not done with that skillet).
Add the cherry tomatoes to the skillet and blister until the tomatoes start to burst. Add the chopped stems and black mustard seeds to the skillet and season with salt and black pepper. Cook a minute or two, just to soften slightly; they should stay pretty crunchy and fresh. Add the leaves and toss to coat until just wilted, 30 seconds or so. Season with salt and black pepper, if needed.
Assemble a very lovely dinner bowl, smear yogurt sauce onto the bottoms of four bowls and top with the chickpea and lamb mixture, sautéed greens, and tomatoes.

Adopted from Alison Roman Recipe

Urban Cowgill

August 2019 (updated 2024)