North African 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 to the skillet and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.

Add 1 chopped medium onion and 2 minced cloves of garlic to the skillet. Cook until the onion softens, about 3-4 minutes.

Stir in 1 tablespoon of ras el hanout and 1 teaspoon of ground cumin. Cook for 1 minute until fragrant.

Pour in 1 can of undrained diced tomatoes, 1 can of rinsed and drained chickpeas, and 0.5 cup of chicken broth. Bring the mixture to a simmer.

Reduce the heat to medium-low, cover the skillet, and let it simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove from heat and garnish with 0.25 cup of fresh chopped cilantro before serving.