Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt

My Thanksgiving was abbreviated; even so, later this weekend I felt the need for a meal that seemed healthier. Beans and greens seemed just the thing.

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Crispy Chickpeas and Lamb with Greens and Garlicky Yogurt

Serves 4

 for the Garlicky Yogurt

1 c full fat or 2 % Greek yogurt

1 garlic clove, minced

1 T fresh lemon juice

kosher salt and freshly ground pepper, to taste

for the Chickpeas and Lamb 

1-2 bunches Swiss chard, mustard greens, or kale

6 T olive oil, divided

12 oz (3/4 pd) ground lamb

3 garlic cloves, minced

1 teas cumin seed

salt and freshly ground pepper

1 (15 oz) can chickpeas, drained and rinsed

1/2 teas crushed red pepper flakes (more or less to taste)

fresh tomatoes, quartered or roasted tomatoes for a garnish

Make the yogurt (it can be made ahead up to 5 days and kept in the fridge--the garlic will get stronger). 

Rinse the greens and separate the stems from the greens. Slice the stems (except for kale) and tear the leaves into 2-inch pieces. Set aside.

In a large skillet over medium-high heat place 2 tablespoons of the oil. Add the lamb, garlic, cumin, and some salt and pepper (you can test it later and add more if needed). Cook, browning the lamb and breaking it as it cooks until it is crispy and browned. Use a slotted spoon to transfer the lamb into a bowl. Leave the drippings in the skillet.

Add the remaining 4 tablespoons of oil and heat for a few minutes. Stir in the chickpeas and red pepper flakes and season with salt and pepper. Shaking the skillet from time to time, cook until the chickpeas are very well browned and starting to get crisp. Return the lamb to the skillet and stir well. Then place this mixture in a large bowl. Leave a little oil in the skillet.

Stir the sliced stems into the skillet and sprinkle with salt. Cook a couple of minutes (they should be a bit crunchy in the final dish)  and add the leaves and stir until coated with the oil. Cook just until wilted. 

Place the yogurt into the bottom of four bowls and top with the chickpea and lamb mixture and the greens. Top all with some of the tomatoes. Sprinkle with salt and pepper if desired and eat immediately.

Note:

I'm sure another bean could be substituted for the chickpeas.