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So remember how I said my brochettes didn't really turn out in the oven. Well I managed to get over my sadness of no longer having a gas oven and with a ton of cooked lamb left I couldn't just throw it away. So I came up with this pretty easy and tasty second use for it. You might have noticed that most of my main dish recipes include using a pressure cooker. I think that these are way underused in American kitchens. Even my mom admits she is terrified of them and can't believe her daughter uses one. If you don't have one, you can always use a regular pot with a lid but pressure cookers cut down on cooking time and make meat really tender.
1 lb Pre-cooked lamb brochettes (you could use raw/pre-marinated meat)
1 can chickpeas or 1c chickpeas soaked overnight
2 -3 tsp butter
3/4c crushed tomatoes
1 tbsp chopped garlic
5-6 drops Tabasco sauce or 1 tsp harissa (add more or less depending on your spice comfort)
2 tsp cumin
1 tsp salt
1 tsp chopped Italian parsley
5 cups of water
Combine all ingredients in the pressure cooker, cover and cook on medium for 40 minutes (longer if the meat is raw). After removing the cover the liquid consistency should be thick, like a sauce, not watery. If it is watery, continue to cook on medium-high heat until liquid reduces and consistency is thick. Serve with Moroccan bread to scoop up the food.
**I had some re-designing done to my blog, what do you think?