Moroccan chickpea and lamb stew recipe

Moroccan Chickpea and Lamb Stew recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Moroccan chickpea and lamb stew recipe is a flavorful and hearty dish that combines the rich flavors of tender lamb, aromatic spices, and nutritious chickpeas. Slow-cooked to perfection, this stew is a true comfort food that will warm you up on a chilly evening. The combination of Moroccan spices like cumin, coriander, and cinnamon adds an exotic twist to the dish. Serve this stew with couscous or crusty bread for a complete and satisfying meal.

Keywords: Moroccan, chickpea, lamb, stew, spices.

Moroccan chickpea and lamb stew recipe details

Moroccan chickpea and lamb stew recipe, recipe Rating: 4.7
Number of votes:117 

Ingredients

1 can(s)	chickpeas, 425ml
1 clove(s)	garlic, chopped
1	onion, chopped
1	piece of ginger, walnut sized, grated
2	beef tomato, peeled, seeded and diced
300 g	boned shoulder of lamb, cut into 2cm cubes
1 tbsp	oil
1 tsp	mixed spices, (Ras el hanout)
	cumin
	cinnamon
1 tsp	tomato puree
½ liter(s)	lamb stock
	salt and pepper
1 pinch(es)	saffron threads
1 tbsp	lemon juice
½ bunch(es)	parsley

Instructions

Rinse and drain the chickpeas.

Heat oil in a saucepan. Sauté onion and garlic until lucent. Add the lamb and cook stirring until slightly browned. Add ginger, Ras el hanout, cumin, cinnamon and tomato purée and fry briefly. Deglaze with the stock. Dissolve the saffron threads in warm water and add to the stock, together with chickpeas and tomatoes. Cook over low heat for approximately 20 minutes.

Season to taste with salt, pepper and lemon juice and if you like it hot and spicy, with more Ras el hanout.

Stir in the parsley and serve with flat bread and yoghurt.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a