Marrocan stuffed tomatoes with lamb chops

Name: Marrocan stuffed tomatoes with lamb chops
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 bunch of parsley; 1 untreated lemon; 1 can(s) (425 ml) Chickpeas; 1 Onion; 6 TABLESPOONS Olive oil; 7-10 Tbsp ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Garlic cloves; 8 Lamb chops; 8 Vine tomatoes (approx. 100 g each)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 bunch of parsley
1 untreated lemon
1 can(s) (425 ml) Chickpeas
1 Onion
6 TABLESPOONS Olive oil
7-10 Tbsp ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Garlic cloves
8 Lamb chops
8 Vine tomatoes (approx. 100 g each)

Directions

1
Wash parsley, shake dry, pluck leaves from the stalks and chop. Wash lemon hot, grate dry and finely grate the peel. Halve the fruit and squeeze the juice
2
Pour the chickpeas into a sieve, rinse with cold water and drain. Peel and finely chop the onion. Mix lemon juice, lemon peel, parsley, diced onion and 4 tbsp. olive oil. Season to taste with cumin, salt and pepper. Add chick peas and stir in
3
Peel and slice the garlic. Wash the meat, dab dry and season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Sauté the meat in it for about 3 minutes on each side. After about 2 minutes add garlic
4
In the meantime, wash the tomatoes, cut off the tops and hollow out the tomatoes. Chop the flesh finely and mix it with the chickpea salad. Stuff the tomatoes with the salad. Arrange chops and tomatoes on plates