Crispy chickpeas and lamb with greens and garlicky yogurt from Dining In: Highly Cookable Recipes (page 126) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Greek yogurt for yogurt, mustard greens or kale for Swiss chard, and the book‘s "Olive oil-roasted tomatoes" for tomatoes.

  • jessica_e8w974 on March 29, 2026

    Might be the best dish in the book. The whole family loves it. I often serve with the cauliflower and date dish.

  • Plumberful on February 10, 2026

    We love this recipe! Every element contributes—the crispy lamb and chickpeas are balanced by the soft braised greens and lemony, garlicky yogurt. Be prepared for a messy cook, though, as the chickpeas start popping! There is quite a lot of olive oil, along with fat from the ground lamb. Next time I will reduce the olive oil and add more, as needed. Also, I would double the greens.

  • hannah_06xygv on January 20, 2026

    Good even with a raft of changes (beef/pork for lamb, sour cream for yoghurt, chopped coriander added to halved cherry tomatoes, zucchini slices added to the chard).

  • anslee_vni211 on December 31, 2025

    Had to sub ground beef for the lamb, as my local farmers market was out of ground lamb, but it was still delicious. Made the olive oil roasted tomatoes to serve with this dish. My husband and I both loved this dish, and we will definitely add it to our cooking rotation.

  • anya_sf on June 29, 2024

    My family really liked this, but as julesamomof2 said, it wasn't going to be enough food for us, so I used 1 lb lamb, 2 cans chickpeas, 2 lg bunches chard, and increased the spices proportionately, using aleppo pepper flakes. I used slightly less oil and served with fresh tomato wedges, so it wasn't too oily. Naan went well with it. We just had 1 lunch portion left over.

  • snoozermoose on October 29, 2022

    This was delicious! The crispy lamb and chickpea mixture is addictive, and it all comes together so beautifully (and easily!). We ate it with toasted pita bread and will definitely make this again.

  • dc151 on September 08, 2022

    This was a good pantry meal on a night I was tired, didn't plan anything and hadn't gone to the grocery store. I used baby spinach on hand. I'd make it again. Although I forgot to drain it at the end, that's a lot of oil.

  • Dannausc on March 28, 2022

    Fairly quick (once the tomatoes are roasted) and easy. Quite good. I didn’t drain the tomatoes enough so it ended up too oily. Otherwise a great combination of flavors and textures. Definitely worth a repeat.

  • unterekless on February 23, 2021

    Adored this dish. Didn't realize we had no tomatoes so used pickled onions which were great but will absolutely have tomatoes in the future. Easy weeknight dish.

  • TrishaCP on June 13, 2020

    We liked this dish. I couldn’t find the ground lamb that I planned to use in my freezer, so subbed with ground turkey meat. Unfortunately, what I thought was dark meat turkey was breast, so the meat portion turned out quite dry. (Even with reduced cook time.) We liked the flavor of this a lot, and we will probably make it again.

  • KarinaFrancis on January 28, 2020

    We really liked this dish and it’s a great one for healthy-ish midweek meal (if you don’t think too hard about the oil). I had broccoli and zucchini in the fridge so subbed them for the chard, any green would work. I should have upped the tomatoes, they added a needed zing to the dish.

  • Tweedles81 on January 11, 2020

    This one generated mixed reviews in our house. I liked it but my husband and kids did not. I may have overcooked the lamb a bit. I might use these flavors to make lamb meatballs in the future instead of leaving it loose.

  • sosayi on July 15, 2019

    We really enjoyed this dish, as well. I did use black-eyed peas in place of chickpeas (I had some in the freezer, cooked and ready to go) and they worked surprisingly well, so don't be afraid to sub other beans. The texture was just outstanding. Would make again.

  • Lsblackburn1 on March 25, 2019

    Took people’s advice and tried to up the seasoning by increasing the garlic and using powdered cumin (because I like the taste better). This was super flavorful! I’d never let lamb cook that long but I was patient and let it get crispy and it seemed to work! Great weekday meal.

  • Barb_N on February 28, 2019

    I served this with the flat bread from the same book, and walnut yogurt sauce leftover from Purple Citrus & Sweet Purfume. My chickpeas didn’t get crispy because I was terrified of the quantity of oil, especially on top of the fat of the lamb. Added sumac and extra cumin but it still could use more seasoning.

  • clcorbi on February 07, 2019

    Agree that the seasoning can be upped on this recipe. I omitted the tomato garnish and wish I had had them; I think the garnishes are what really make this dish pop. That being said, this was a very simple and quick meal, and I'd repeat it--just wouldn't omit all the garnishes next time.

  • puddlemere on October 06, 2018

    I thought this turned out well, although I agree it could use a bit of additional seasoning. I used ground beef in place of the lamb and kale in place of the chard, plus replaced the tomatoes with pickled shallots as suggested below. Served with the whole wheat and cumin flatbreads from Now and Again.

  • westminstr on September 25, 2018

    I used a full pound of lamb and thought it could have used additional spicing to pump up the flavor. The kids liked the lamb but not the chickpeas so in future I should set aside some plain lamb for them. I liked the efficiency of the cooking method, so I may try this again even though it was only a B/B+ for us. I think I could tweak it more to our taste. Pickled onions could work in winter in place of tomatoes.

  • DKennedy on July 13, 2018

    I used 1/2 lb. lamb and 1/2 a bunch of chard. 1 also 1/2ed the yogurt sauce. Absolutely fantastic! This has become a regular rotation dish in our house.

  • chefdiane on April 22, 2018

    best dish ever!!

  • Rradishes on April 15, 2018

    This is an easy weeknight meal and would work well with gorund beef as well in my opinion.

  • julesamomof2 on January 03, 2018

    We loved the flavors in this dish- I was concerned my kids wouldn't like lamb but when its nicely charred and spicy, what's not to like? And I personally loved the fact that it was a one pan dinner, perfect for a work/week night. However, the portions on this were way off. 12 ounces of meat and a single can of chickpeas for 4 people? Fortunately my lamb was a 1 lb package so I made the whole thing, but could have used more of everything and there were just 3 light eaters.

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