Middle Eastern Spiced Lamb and Chickpea Skillet

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of ground lamb and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 chopped medium onion to the skillet and cook until softened, about 3-4 minutes. Stir in 2 minced cloves of garlic, 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, 0.25 teaspoon of cinnamon, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Cook for 1 minute until fragrant.

Stir in 1 rinsed and drained 15-ounce can of chickpeas, 1 undrained 14.5-ounce can of diced tomatoes, and 0.5 cup of chicken broth.

Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove the skillet from the heat. Garnish with 0.25 cup of chopped fresh parsley before serving. Serve hot with couscous or rice.