30m
PREP TIME
20m
COOK TIME
353
CALORIES
17
INGREDIENTS
Servings: 6
Ingredients
- 1/2 cup ricotta cheese
- 1/2 cup Skhug Hot Sauce, divided (see Cooking Tip for recipe link)
- 2 teaspoons McCormick Gourmet™ Organic Ground Coriander
- 1 teaspoon McCormick Gourmet™ Organic Ground Cumin
- 1/2 teaspoon McCormick Gourmet™ Organic Caraway Seed, cracked
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1/2 teaspoon McCormick Gourmet™ Organic Fennel Seed, cracked
-
1 1/2
cups
diced peeled
butternut squash, (1/2-inch dice)
![substitution]( "substitution")
Substitutions available
/ diced peeled pumpkin (1/2-inch dice)
-
1/2
pound
ground lamb
![substitution]( "substitution")
Substitutions available
/ ground beef
- 1 1/2 cups diced eggplant, (1/2-inch dice)
- 1/2 cup diced red onion, (1/2-inch dice)
- 1 can (15.5 ounces) chickpeas, drained and rinsed
- 1 1/2 teaspoons minced fresh garlic
- 1 can (14.5 ounces) petite diced tomatoes, undrained
- 2 cups baby spinach leaves
- 2 tablespoons lemon juice
- 1/2 cup diced cucumber, (1/4-inch dice)
INSTRUCTIONS
- 1 Mix ricotta cheese and 1 tablespoon of the Skhug Hot Sauce in small bowl until well blended. Cover and refrigerate until ready to serve. Reserve remaining Skhug Hot Sauce to flavor the lamb hash.
- 2 Mix all of the spices in small bowl. Set aside.
- 3 Place squash on microwavable plate with 2 tablespoons of water. Cover with plastic wrap. Microwave on HIGH 3 minutes or until softened. Uncover and set aside.
- 4 Heat large skillet on medium-high heat. Add lamb; cook and stir 3 minutes. Add 2 teaspoons of the spice mixture; cook and stir until lamb is no longer pink. With slotted spoon, remove lamb from skillet and set aside. Add onion, squash and eggplant; cook and stir on medium-high heat 5 to 6 minutes. Add chickpeas, garlic and remaining spice mixture; cook and stir 3 to 4 minutes. Stir in tomatoes and browned lamb; cook until squash is tender. Stir in spinach, lemon juice and reserved Skhug Hot Sauce; cook until spinach is just wilted.
- 5 To serve, spoon chickpea and lamb hash into serving bowls. Top with diced cucumber and a dollop of the skhug ricotta.
