A gluten, lactose, and FODMAP free dinner with yummy Middle Eastern spices!
Combine amaranth, chicken stock concentrate, 3 cups water, and a pinch of salt in a small pot. Bring to a boil, reduce heat and cover. Cook until water is fully absorbed and grains have a thick, creamy consistency, 25-30 minutes. Remove from heat and keep covered. While the amaranth cooks, get started on the remaining steps.
Preheat the oven or broiler to 500 degrees.
Wash and dry all produce.
Prepare the veggies. Quarter tomatoes through stem end. Halve zucchini lengthwise and slice into two-inch long wedges, discarding the ends.
Roast the veggies. Toss tomato and zucchini on a baking sheet with a large drizzle of olive oil. Add the sumac, and salt and pepper generously. Broil or roast until softened and slightly charred, 10-12 minutes.
Crunch the coating. Add rice cereal to a small ziplock bag and crush with a rolling pin or the bottom of a pan until they reach a crumb-like consistency.
Shape the meatballs. Mix the ground lamb, crushed rice krispies, Baharat spice blend, salt and pepper into a medium bowl to combine. Gently pat (don't roll) into golf ball-sized meatballs.
Cook the meatballs. Heat a large drizzle of olive oil in a medium pan over medium-high heat. Cook the meatballs to desired doneness, 6-10 minutes, turning to brown on all sides.
Finish the Amaranth. Finely chop parsley and stir into amaranth. Season with salt and pepper.
Chop the chives.
Make the tahini-yogurt sauce. Add the yogurt and tahini paste to a small bowl. Add the zest of 1 lemon, then slice lemon in half and squeeze juice into bowl. Salt and pepper to taste.
Plate and serve. Divide amaranth between plates. Top with veggies and meatballs. Dollop with a spoonful of the tahini-yogurt sauce, and garnish with chives.