Spiced Lamb and Chickpea Protein-Packed Sauté

Ingredients:

• 500g lamb tenderloin, cut into strips
• 1 can (200g) of chickpeas, rinsed and drained
• 2 tablespoons of olive oil
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 1 cup of chopped fresh spinach
• 2 bell peppers, diced
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground turmeric
• Salt and pepper to taste
• Squeeze of lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the lamb strips to the skillet and cook until browned. Then remove the lamb, leaving the oil behind.
3. In the same skillet, add the onions and sauté until they become translucent.
4. Add the garlic and cook until fragrant, then add the bell peppers, and cook until tender.
5. Sprinkle in the coriander, cumin, turmeric, salt, and pepper and stir well.
6. Add the chickpeas and cooked lamb back into the skillet, stirring well to combine.
7. Add the fresh spinach and continue to cook the mixture until the spinach has wilted.
8. Finish with a squeeze of lemon juice and adjust seasoning if needed.
9. Garnish the sauté with fresh parsley before serving.

Nutrition Facts (Per Serving):

• Calories: 500
• Protein: 35g
• Fat: 20g
• Carbs: 20g

Plating:

Serve a generous scoop of the Lamb and Chickpea Sauté into the center of a clean, white plate demonstrating all the colors of the dish. Ensure that the lamb strips are visibly surfacing above the chickpeas and spinach, boasting their browned edges. Garnish the top area with a sprinkle of fresh parsley for a touch of green. If desired, a lemon wedge could be placed on the edge of the plate as a garnish and for those who prefer a little extra tanginess.