There’s nothing quite like trying to dig the leftovers out of the fridge for the third night in a row, is there? Doesn’t it just leave you a little defeated? Don’t just rely on your Sunday cooking all week long. It is possible to get a fresh-cooked dinner on the table within 30 minutes. All you need is a plan. A good cookbook with a few 30 minute meal options doesn’t hurt, either.
Luckily for me, my wife Katie purchased Allison Roman’s new book, Dining In, and we used a recipe from her book to create this delicious, Moroccan inspired 30 minute meal. The recipe technically calls for ground lamb (which is delicious) but feel free to substitute lean ground beef, or even ground chicken or turkey instead. Just depends on what you’re in the mood for! What is important, however, is to crisp up the chick peas in the pan. It gives them a delicious crunch which goes nicely with the yogurt and meat.
30 Minute Meal Ingredients:
- 1 lb. Ground Lamb, Beef, Chicken, etc.
- 3 Cloves of Garlic, minced
- Juice of 1/2 Lemon
- 1 Bunch Swiss Chard, roughly chopped
- 8 ounces Greek Yogurt (2% or 0%)
- 1 Can Chick Peas, drained, rinsed, and dried
- 1 T Ground Cumin
- Red Chili Flake (optional)
- Salt and Pepper to taste
30 Minute Meal Steps:
- In a non-stick skillet, melt a little bit of ghee/olive oil/coconut oil/etc. and when hot, add the meat. Season with 1/2 of the cumin, red chili flake if using, and salt and pepper.
- In the meantime, mix 1/2 of the garlic with the lemon juice, Greek yogurt, and salt and pepper to taste. Set aside to rest.
- When the meat is close to being cooked through, toss in the remaining garlic, and cook until fragrant. Remove from the heat and set aside.
- In the same pan, toss the chick peas with the remaining cumin, more red chili if you’re using it and like it hot, and cook until the chick peas are crunchy in some spots, and warm all the way through. Add to the same bowl/plate as the meat.
- Finally, quickly saute the Swiss chard in the pan. This should take maybe 1-2 minutes. When it has wilted slightly, remove the pan from the heat.
- To serve, spread a bit of the yogurt on a plate, top with the chickpeas and meat, and serve with a big pile of the Swiss chard. Feel free to toss on some more chili flake, salt and pepper, and some lemon juice if you’d like. Enjoy!