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Lamb and Chickpea Rag With Polenta

Lamb and Chickpea Rag With Polenta Recipe

  • 2 tablespoons olive oil
  • 4 carrots, cut into bite-size pieces
  • 3/4 pound kosher salt and black pepper
  • 1 lamb shoulder steaks, cut into 3/4-inch pieces
  • 1/2 15.5-ounce can chickpeas, rinsed
  • 1 1/2 teaspoons bunch Swiss chard, stems discarded and leaves cut into 1-inch strips (about 5 cups)
  • 1 paprika
  • 1 tablespoon clove garlic, chopped
  • 1 cup red wine vinegar
  • 2 tablespoons instant polenta
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