Spiced Chickpea and Lamb Stew
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By Sean Brown
Spiced Chickpea and Lamb Stew
8 steps
Prep:25minCook:40min
A rich and hearty stew combining succulent lamb pieces with the earthy flavors of chickpeas and eggplant, beautifully seasoned with a blend of aromatic spices, and finished with a hint of fresh spinach. This dish offers a delightful journey of flavors, best accompanied by light and fluffy couscous.
Updated at: Mon, 23 Oct 2023 01:56:04 GMT
Nutrition balance score
Great
Glycemic Index
35
Low
Glycemic Load
46
High
Nutrition per serving
Calories895.2 kcal (45%)
Total Fat22.6 g (32%)
Carbs129.2 g (50%)
Sugars26.7 g (30%)
Protein52.1 g (104%)
Sodium305.2 mg (15%)
Fiber28.1 g (100%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
750gLamb
diced into bite sized pieces
2 canschickpeas
washed and drained
1eggplant
large, diced
4tomatos
medium, diced
1red capsicum
diced
1green capsicum
diced
200gSpinach
roughly chopped
4Garlic cloves
minced
2Ginger
inch piece, grated
2 tspcumin
2 tspCoriander
1 tspPaprika
1 tspChili powder
2 Tbspolive oil
salt
to taste
pepper
to taste
1.5 Lwater
or vegetable stock
Instructions
Step 1
Preparation: Heat the olive oil in a large pot over medium heat. Once hot, add the lamb pieces and brown them on all sides. Remove and set aside.
Step 2
In the same pot, add the minced garlic and grated ginger. Sauté for about a minute until fragrant.
Step 3
Add the spices (cumin, coriander, paprika, and chili powder) to the pot. Stir well for another minute.
Step 4
Return the browned lamb to the pot, and mix well to coat the meat with the spices.
Step 5
Add the diced eggplant, tomatoes, and bell peppers to the pot. Stir well.
Step 6
Pour in the chickpeas and water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
Step 7
After 30 minutes, add the roughly chopped spinach and season with salt and pepper. Let it simmer for another 10 minutes.
Step 8
Check the lamb for tenderness and adjust seasoning if needed. Serve hot with couscous or flatbread
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