Hearty chickpeas (also called garbanzos) combine with toasty cumin, seasoned beef and lamb for a robust one-dish entree bursting with flavor. It’s a great dish for St. Patrick’s Day or any other day for that matter. Enjoy!
1 1/2 teaspoons McCormick Gourmet™ Sicilian Sea Salt , divided
1 tablespoon McCormick Gourmet™ Cumin, Roasted Ground
1 teaspoon McCormick Gourmet™ Coriander Seed, Ground
1/2 teaspoon McCormick Gourmet™ Black Pepper, Coarse Ground
- Place potatoes in 2-quart saucepan. Add water to cover. Bring to boil. Reduce heat to low; cover and simmer 10 minutes or until potatoes are tender. Drain and return to saucepan. Add 1/2 of the chickpeas, milk, butter and 1/2 teaspoon of the sea salt; coarsely mash until well blended. Set aside.
- Preheat oven to 400°F. Brown lamb and beef in large nonstick skillet on medium-high heat. Drain fat. Add onion, cumin, coriander, remaining 1 teaspoon sea salt and pepper; cook 3 to 4 minutes or until onions are tender, stirring occasionally. Stir in whiskey. Stir beef stock into cornstarch until smooth. Add to skillet; stir constantly until well blended. Stir in vegetables and remaining chickpeas. Spoon into 2-quart baking dish. Spread potato mixture evenly over top.
- Bake 15 to 20 minutes or until mixture is bubbly and top is golden brown. If needed, place under preheated broiler to brown potato topping.
Recipe courtesy of McCormick