Lamb & Chickpea Stew with Middle Eastern Spices

This middle eastern inspired stew is a great way to introduce a variety of flavours to you family’s palate. It smells so delicious whilst cooking!

You can make ahead and rheat or pop it in the slowcooker for the day.

Prep time 20m | Cook time 2.5h | Total time 3h+ | Servings 4-6

INGREDIENTS

2 tablespoons olive oil, butter or ghee 750g lamb ( shoulder, leg or shank) diced onto 4cm cubes 1 onion, finely chopped 4–6 garlic cloves, roughly chopped 1 teaspoon of each: salt, pepper, cumin, coriander, turmeric, cinnamon, and cumin seeds ( seeds are optional, add another teaspoon ground cumin if no seeds) ½ teaspoon chili flakes OPTIONAL 2 tablespoons tomato paste ¼ cup apple cider vinegar 2 tablespoons coconut sugar 1 1/2 cups chicken broth 2 cans organic chickpeas, rinsed and drained

METHOD

1. Preheat oven to 160c
2. On the stove top, heat the butter or oil in a heavy based dutch oven and saute the onions for 3-4 minutes until fragrant. Add the lamb, garlic, salt and all the spices and saute for 5 more minutes until fragrant. Add the vinegar, tomato paste, sugar, broth, chickpeas and bring to a simmer.
3. Turn off the stove heat, place the lid on the dutch oven and carefully put into preheated oven for 2 hours.
4. Serve with cooked basmati rice, quinoa, or couscous & garnish with fresh parsley leaves and extra chili flakes if desired.

The leftovers taste even better the next day as the flavours have more time to fuse.

Enjoy x

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