North African Lamb And Chickpea Stew
North African Lamb And Chickpea Stew
This rich and flavorful lamb stew is infused with North African spices and paired with toasted cauliflower rice. A hearty and nutritious dish that fits perfectly into a Mediterranean diet, it's packed with protein, fiber, and savory goodness.
Equipment
- Large pot for stew
- Skillet for toasting cauliflower
- Grater for cauliflower
- Wooden spoon for stirring
Ingredients
For the Stew:
- 2 tablespoons olive oil
- ½ cup diced onion
- 3 garlic cloves minced
- Sea salt and black pepper to taste
- 1½ lbs lamb leg meat trimmed and cut into 1-inch pieces (substitute with flank steak, sirloin, or chicken)
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- ½ teaspoon coriander
- 1 teaspoon allspice
- ½ teaspoon cayenne pepper
- ½ cup chopped dried apricots or raisins
- 6 oz no-salt-added tomato paste
- 1 15 oz can chickpeas, drained
- 1½ cups no-salt-added chicken stock
- 2 cinnamon sticks or 1 teaspoon ground cinnamon
For the Cauliflower Rice:
- 1 large head of cauliflower grated
- 1 tablespoon olive oil
Garnish:
- Fresh parsley, chopped
Instructions
- Cook Aromatics: Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, cooking for about 3 minutes until the onions soften and become translucent. Season with a pinch of sea salt and black pepper to draw out the sweetness.
- Sear Lamb: Increase the heat to medium-high and add the lamb pieces to the pot. Sear the lamb for 1-2 minutes, browning the edges. Sprinkle in cumin, smoked paprika, turmeric, coriander, allspice, and cayenne pepper. Stir to coat the lamb with the spices, creating a thick paste.
- Simmer the Stew: Reduce the heat to low-medium. Stir in the chopped apricots (or raisins), tomato paste, and chickpeas. Mix well for about a minute, then deglaze the pot with chicken stock. Add the cinnamon sticks and cover the pot. Let the stew simmer for 15 minutes, allowing the flavors to meld together.
- Adjust Seasoning: Taste the stew and adjust the seasoning with sea salt and black pepper as needed.
- Prepare Cauliflower Rice: In a separate skillet, heat olive oil over medium-high heat. Add the grated cauliflower and cook for 3-5 minutes, stirring occasionally until some of the "rice" develops a light brown color.
- Serve: Once the stew is ready, remove the cinnamon sticks. Serve the lamb stew over the toasted cauliflower rice and garnish with fresh parsley.
Notes
- Substitutions: You can replace the lamb with flank steak, sirloin, or chicken for a different protein option.
- Cauliflower Rice: Toasting the cauliflower enhances its flavor and gives a nice texture to complement the stew.
- Spices: Adjust the amount of cayenne pepper based on your spice preference. If you like more heat, feel free to add more.
Nutrition
Calories: 420kcalCarbohydrates: 38gProtein: 39gFat: 14gSaturated Fat: 3gSodium: 300mgPotassium: 700mgFiber: 10gSugar: 17g
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