Lamb and Chickpea Stew

Ingredients

• 1.5 lbs lamb stew meat (1.5-inch chunks)
• 1 large onion, diced
• 3 cloves garlic, minced
• 1.5 cans (15 oz each) canned chickpeas, drained and rinsed
• 2.5 cups chicken broth
• 1.5 tsp combined cumin and coriander (or warm spice blend)
• 2 tbsp olive oil

Instructions

1. 1

   Heat oil in a large heavy pot over medium-high heat until shimmering, about 1 minute.

2. 2

   Sear lamb in batches without moving for 3 minutes per side until browned. Transfer to a plate.

3. 3

   Add onion to the pot and cook, stirring occasionally, until soft and translucent, 4 minutes.

4. 4

   Add garlic and spices. Stir constantly for 30 seconds until fragrant.

5. 5

   Pour in broth and return lamb to the pot. Bring to a simmer, then reduce heat to low.

6. 6

   Cover and simmer for 35 minutes, stirring occasionally, until lamb is tender.

7. 7

   Stir in chickpeas and simmer uncovered for 5 minutes until heated through.

8. 8

   Season with salt and pepper to taste. Serve hot in bowls.

Tools you’ll need

• large heavy pot with lid (5–6 quart)
• wooden spoon
• knife and cutting board

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