Harissa Lamb and Olive Bulgur - California Ripe Olives

Ingredients

• 1 tablespoon hot paprika
• 1 tablespoon Rred wine vinegar
• 2 teaspoons minced garlic
• 1 teaspoon Kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cardamom
• 8 ounces lamb tenderloin, sliced into 1/4-inch thick strips
• 1 1/3 cups low sodium chicken broth
• 1 cup medium grain bulgur
• 2 tablespoons olive oil
• 2 cups Japanese eggplant, diced (1/4-inch)
• 1 1/2 cups zucchini, diced (1/4-inch)
• 1 cup California Black Ripe Olives, sliced
• 3/4 cup canned chickpeas, rinsed and drained
• 1/2 cup green onions, chopped
• 1/4 cup mint, chopped
• 2 tablespoons lemon juice