Hearty Persian 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 large finely chopped onion to the skillet and cook until softened, about 5 minutes. Stir in 2 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of cinnamon. Cook for 1 minute more until fragrant.

Stir in 1 can of rinsed and drained chickpeas, 1 can of undrained diced tomatoes, and 1/2 cup of chicken broth. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove the skillet from the heat. Garnish with 1/4 cup of fresh chopped parsley before serving. Serve hot with rice or warm flatbread.