Lamb and Chickpea Stew
Give Lamb and Chickpea Stew about 1 hr 30 min; most of that is cooking time, and it makes 6 servings. It is built around lamb shoulder, chickpeas and canned diced tomatoes. The cooking is mostly simmering and searing. With 34 g of protein per serving (about 460 calories), it is a filling option.
- Total time
- 1 hr 30 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 460 kcal
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Ingredients
For 6 servings
- 800 glamb shoulder
- 400 gchickpeas
- 400 gcanned diced tomatoes
- 1onion
- 4 clovesgarlic
- 1 tspground cinnamon
- 2 tspground cumin
- 1 tspground coriander
- 80 gdried apricots
- 500 mlchicken broth
- 3 tbspolive oil
- 1 handfulfresh cilantro
Instructions
- Cut the lamb shoulder into 3cm cubes. Heat olive oil in a large Dutch oven over high heat. Sear the lamb in batches until deeply browned, about 4 minutes per batch. Remove and set aside.
- Reduce heat to medium. Dice the onion and mince the garlic. Sauté for 4 minutes. Add the ground cinnamon, ground cumin, and ground coriander, stirring for 1 minute until fragrant.
- Return the lamb to the pot. Add the canned diced tomatoes, chicken broth, drained chickpeas, and halved dried apricots. Bring to a boil, then cover and reduce heat to low. Simmer for 75 minutes until the lamb is very tender.
- Season with salt and pepper to taste. Serve garnished with roughly chopped fresh cilantro.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 34 g
- Fat
- 20 g
- Carbs
- 36 g
Approximate values for one serving.
About this recipe
- Cuisine: Moroccan
- Dish type: Soup
- In cookbook: Soups, Stews & Chilis
