Yield: 4 servings. 21⁄4 cups cooked chick peas, drained, rinsed and warmed 1 cup California Ripe Olives, whole, pitted 1 cup diced, seeded tomatoes (1⁄2 inch) 1⁄4 cup lemon juice 1⁄4 cup chopped parsley 2 Tbsp. minced serrano peppers 1 lb. boneless leg of lamb, diced into 1” pieces 2 Tbsp. olive oil 2 tsp. minced garlic 1 1⁄4 tsp. kosher salt 1 eggplant, 12 oz., sliced into 3⁄4-inch thick discs Combine chick peas, California Ripe Olives, tomatoes, lemon juice, parsley and peppers in a ...

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