Chickpea & Minced Lamb Breakfast Hash with Skhug Sauce
6
peopleServes
30
minPreparation Time
20
min Stove TopCooking Time
Ingredients
- 1/2 cup (125g) ricotta cheese
- 1/2 cup Skhug Hot Sauce, divided (see Cooking Tip for recipe link)
- 2 tsp McCormick Coriander Seeds Ground
- 1 tsp McCormick Cumin Seeds Ground
- 1/2 tsp
- 1/2 tsp McCormick Fennel Seeds
- McCormick Adjustable Grinder Black Peppercorns
- 1 ½ cups peeled, diced pumpkin, (1½ cm dice)
- 250 g lamb mince (or beef mince)
- 1 ½ cups diced eggplant, (1½ cm dice)
- 1/2 cup diced red onion, (1½ cm dice)
- 1 x 400 g can chickpeas, drained and rinsed
- 1 ½ tsp finely chopped fresh garlic
- 1 x 400 g can diced tomatoes
- 2 cups baby spinach leaves
- 2 tbsp (40mL) lemon juice
- 1/2 cup diced cucumber, (½ cm dice)
Directions
- Mix ricotta cheese and 1 tablespoon of Skhug Hot Sauce in a small bowl until well blended. Cover and refrigerate until ready to serve. Reserve remaining Skhug Hot Sauce to flavour the lamb hash.
- Combine McCormick Spices in a small bowl, season with black pepper and set aside.
- Place pumpkin on a microwavable plate with 2 tablespoons of water. Cover with plastic wrap. Microwave on HIGH for 3 minutes or until softened. Uncover and set aside.
- Heat a large saucepan over medium-high heat. Add lamb and cook stirring occasionally for 3 minutes. Add 2 teaspoons of the spice mixture continue cooking until lamb is no longer pink. With slotted spoon, remove lamb from pan and set aside. Add onion, pumpkin and eggplant to pan and cook stirring over medium-high heat for 5 to 6 minutes. Add chickpeas, garlic and remaining spice mixture cook, stirring for 3 to 4 minutes. Stir in tomatoes and browned lamb; cook until pumpkin is tender. Stir in spinach, lemon juice and reserved Skhug Hot Sauce; cook until spinach is just wilted.
- To serve, spoon chickpea and lamb hash into serving bowls. Top with diced cucumber and a dollop of the skhug ricotta.
