Description
Moroccan Spiced Lamb Stew and Chickpeas is a comforting dish that captures the essence of North African cuisine. This hearty stew features tender lamb shoulder simmered in a fragrant sauce, enriched with spices and creamy chickpeas. Perfect for family gatherings or cozy nights in, each spoonful delivers warmth and flavor, creating an unforgettable dining experience.
Ingredients
Scale
- 2 pounds lamb shoulder, cut into chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 large carrot, sliced into rounds
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp paprika
- 4 cups low-sodium chicken broth
- Fresh cilantro, for garnish
Instructions
- Prep all ingredients: chop onions and carrots, mince garlic.
- Heat oil in a large pot over medium-high heat. Brown lamb chunks for about 5 minutes until seared on all sides.
- Remove the lamb and sauté onions and carrots in the same pot for about 6 minutes. Add garlic and cook for an additional minute.
- Stir in tomato paste and spices; cook for about 2 minutes until fragrant.
- Return lamb to the pot along with chickpeas; add chicken broth and bring to a boil.
- Reduce heat to low, cover tightly, and let simmer for about one hour.
- Check seasoning and garnish with fresh cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main
- Method: Stewing
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 389
- Sugar: 3g
- Sodium: 523mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 86mg
Keywords: For a vegetarian version, substitute lamb with hearty vegetables such as eggplant or zucchini. Adjust spice levels by adding chili flakes for heat or dried apricots for sweetness.