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Spiced lamb bowl with hummus, crispy chickpeas, rice, tomato herb salsa, and pomegranate, served with lemon wedges.

Spiced Lamb Bowl with Hummus and Crispy Chickpeas

Flossie
This lamb bowl layers creamy hummus, harissa-spiced ground lamb, crispy chickpeas, a fresh tomato herb salsa, and juicy pomegranate.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Brunch, Main Course
Cuisine Middle Eastern
Servings 4
Calories 776 kcal

Equipment

  • Blender or food processor (for the hummus)
  • Sheet pan lined with parchment paper (for oven-crisp chickpeas)
  • Large skillet (for the lamb, and optional for crisping chickpeas)
  • Mixing bowls (at least 2)
  • Cutting board
  • sharp knife
  • Spoon or spatula/wooden spoon
  • Sieve (to drain chickpeas)

Ingredients
  

For the spiced lamb

  • 500 g ground lamb preferably lean
  • 1 tsp harissa spice blend
  • 1 tsp ground cumin
  • 1 tsp dried mint
  • 1 tbsp olive oil plus a little extra if needed
  • 1 tsp salt
  • ½ tsp black pepper

For the crispy chickpeas

  • 1 can chickpeas 400g can drained
  • Olive oil a little, to coat
  • Salt to taste
  • Optional: a pinch more harissa spice or cumin

For the hummus

  • 1 can chickpeas 400g can drained (reserve chickpea water/aquafaba)
  • Juice of ½ lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp salt
  • ½ tsp black pepper
  • Chickpea liquid around 5 tbsp aquafaba, to loosen (add gradually)

For the tomato herb salsa

  • 2 large vine tomatoes diced
  • Fresh parsley and mint finely chopped (a generous handful)
  • 1 garlic clove minced (optional)
  • 1 tsp olive oil
  • Salt to taste
  • 3 tbsp pomegranate seeds

Optional base

  • 250 g Cooked brown rice warmed (about 2 cups cooked total)

Instructions
 

Make the hummus

  • Add drained chickpeas, lemon juice, tahini, olive oil, cumin, salt, and pepper to a blender. Blitz until thick, then add chickpea liquid 1 tablespoon at a time until it turns creamy and smooth.
    1 can chickpeas, Juice of ½ lemon, 2 tbsp tahini, 2 tbsp olive oil, ½ tsp ground cumin, ½ tsp salt, ½ tsp black pepper, Chickpea liquid

Make the tomato herb salsa

  • Mix finely diced tomatoes, chopped herbs, minced garlic (if using), salt, and pepper. Refrigerate until you’re ready to serve so it stays crisp and fresh.
    Salt, 2 large vine tomatoes, Fresh parsley and mint, 1 garlic clove, 1 tsp olive oil

Crisp up the chickpeas (oven or skillet)

  • Oven method: Heat oven to 400°F (200°C). Drain chickpeas well, toss with a little olive oil, salt, and optional spices. Spread on a sheet pan and bake until deep golden and a little blistered (takes 15-20 minutes), shaking the pan once or twice.
    1 can chickpeas, Olive oil, Optional: a pinch more harissa spice or cumin, Salt
  • Skillet method: Toss chickpeas with a little olive oil and salt, then cook in a skillet over medium-high heat, shaking often, until golden and crisp (takes around 5 minutes).

Brown the ground lamb

  • In a skillet over medium heat, add a drizzle of olive oil to coat the bottom of the skillet then add the ground lamb. Leave it alone for a few minutes so it catches the pan and turns golden. Break it up slightly, then make space in the pan and stir the harissa spice, cumin, dried mint, salt, and pepper into the residual oil. Cook until browned with crisp edges, about 10 minutes.
    500 g ground lamb, 1 tsp harissa spice blend, 1 tsp ground cumin, 1 tsp dried mint, 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper

Assemble the bowls

  • Spoon a few tablespoons of hummus into each bowl and swirl it into little valleys. Warm the rice (if using), then pile on lamb, crispy chickpeas, and tomato salsa. Scatter over pomegranate seeds, drizzle with more olive oil, and serve with lemon wedges and chopped mint and parsley.
    3 tbsp pomegranate seeds, 250 g Cooked brown rice

Video

Notes

Make-ahead: Hummus and salsa can be made in advance and kept chilled. Crisp the chickpeas and cook the lamb just before serving for the best texture.
Spice level: Harissa blends vary. If yours is hot, start with less and add more to taste.
Rice note: If you cool cooked rice and reheat it, you’ll get a bit more resistant starch compared to freshly cooked rice.
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Nutrition

Calories: 776kcalCarbohydrates: 50gProtein: 35gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 23gCholesterol: 91mgSodium: 2110mgPotassium: 915mgFiber: 12gSugar: 4gVitamin A: 824IUVitamin C: 15mgCalcium: 129mgIron: 6mg
Keyword ground lamb bowl, lamb bowl, lamb bowls, lamb hummus bowl, lamb rice bowl
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