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Lamb and Chickpea Ragù With Polenta

Lamb and Chickpea Ragù With Polenta
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large skillet over medium-high heat. Add the carrots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing occasionally, until tender, 5 to 7 minutes.
  2. Add the lamb and cook, tossing occasionally, until brown, 3 to 4 minutes more.
  3. Add the chickpeas, chard, paprika, garlic, and ½ cup water and cook, tossing frequently, until the chard is just wilted and the lamb is medium-rare, 3 to 4 minutes more. Stir in the vinegar.
  4. Meanwhile, cook the polenta according to the package directions; stir in the butter. Serve with the lamb.
By September, 2012

Nutritional Information

  • Per Serving
  • Calories 509
  • Fat 26g
  • Sat Fat 9g
  • Cholesterol 76mg
  • Sodium 563mg
  • Protein 24g
  • Carbohydrate 45g
  • Sugar 4g
  • Fiber 7g
  • Iron 5mg
  • Calcium 81mg
What does this mean? See Nutrition 101 .

Quick Tip

Chard
Look for a bunch of chard with small leaves. They are sweeter than the larger ones and have tender stems that can be left on for cooking.

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