Harissa Spiced Lamb and Chickpea One Pot

• 1 pound lamb stew meat, cubed
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 can (14.5 ounces) diced tomatoes
• 2 cups chicken broth
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add lamb cubes and sear until browned on all sides.
2. 2 Remove lamb and set aside. In the same pot, sauté onion and garlic until softened.
3. 3 Stir in harissa paste, cumin, and smoked paprika, cooking for 1 minute.
4. 4 Return lamb to the pot along with chickpeas, diced tomatoes, and chicken broth.
5. 5 Bring to a simmer, then reduce heat, cover, and cook for 40 minutes, stirring occasionally.
6. 6 Stir in honey and season with salt and pepper to taste. Simmer for another 5 minutes.
7. 7 Serve hot, garnished with fresh cilantro.

Equipment

• Large pot with lid

Variations

• Substitute lamb with beef for a different flavor profile.
• Add spinach or kale for extra greens.

Substitutions

• If lamb isn't available, use beef stew meat.
• Use canned tomato sauce in place of diced tomatoes for a smoother texture.

Pairings

• Couscous
• Flatbread
• Tzatziki sauce

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Adjust harissa paste to your desired level of spiciness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of broth.

Serving Suggestions

• Serve with fluffy couscous or warm flatbread.
• Pairs well with a side of roasted vegetables.

FAQ