Description
A hearty and flavorful lamb stew with chickpeas that combines tender meat and nutritious legumes for a comforting meal.
Ingredients
Scale
- 2 lbs lamb shoulder or leg, cut into chunks
- 2 cups cooked chickpeas (canned or freshly prepared)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 4 cups chicken or beef broth
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste, cumin, coriander, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
- Return lamb to the pot, add crushed tomatoes, chickpeas, bay leaves, broth, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the lamb is tender.
- Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use fresh herbs like rosemary or thyme for a different flavor profile.
- Swap lamb for beef or chicken if desired.
- Stir in spinach or kale at the end for added greens.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 80mg