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.

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

Add 1 teaspoon of ground cumin, 0.5 teaspoon of ground coriander, and 0.25 teaspoon of cinnamon. Cook for 1 minute, stirring constantly, until fragrant.

Stir in 1 can of rinsed and drained chickpeas and 1 can of undrained diced tomatoes. Bring the mixture to a simmer.

Reduce heat to medium-low, cover, and cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Remove from heat and garnish with 0.5 cup of fresh chopped parsley before serving.