Moroccan Spiced Lamb and Chickpea Stew

• 2 tablespoons olive oil
• 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 2 cups low-sodium chicken broth
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon honey
• Salt and freshly ground black pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat. Season lamb with salt and pepper, then brown in batches, setting aside.
2. 2 In the same pot, sauté onions until translucent, about 5 minutes.
3. 3 Add garlic and spices, cooking for another minute.
4. 4 Return lamb to the pot and stir in broth, chickpeas, diced tomatoes, smoked paprika, and honey.
5. 5 Bring to a simmer, then reduce heat and cover. Cook for 45 minutes or until lamb is tender.
6. 6 Taste and adjust seasoning with salt and pepper.
7. 7 Serve garnished with cilantro and lemon wedges.

Equipment

• Large pot with lid

Variations

• Substitute beef for lamb for a different flavor profile.
• Add a handful of pitted green olives in the last 10 minutes of cooking.

Substitutions

• Use vegetable broth instead of chicken broth for a vegetarian option.
• Substitute canned cannellini beans if chickpeas are unavailable.

Pairings

• A glass of robust red wine like a Syrah complements the spices beautifully.
• Flatbread on the side is perfect for soaking up every last drop of the stew.

Nutrition

Tips

• For deeper flavor, toast the spices in a dry skillet before adding to the stew.
• This stew tastes even better the next day as the flavors meld.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with crusty bread or fluffy couscous.
• Pair with a simple green salad.

FAQ