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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:



  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

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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.