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Lamb stew with chickpeas

This hearty lamb stew is ideal for lazy or laid-back days. It takes very little time to prepare, then it practically cooks itself! A perfect one-pot meal for the family.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 40 minutes
Cuisine: Middle Eastern, North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 2 cloves of garlic
  • 2 red onion
  • 500 g diced lamb leg or shoulder
  • 1 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 tsp hot paprika
  • 2 tsp honey
  • Grated zest of 1 lemon
  • 500 ml chicken stock
  • 1 tin chopped tomatoes 400g
  • 1 tin chickpeas 400g
  • 1 handful coriander leaves

Method
 

  1. Peel and finely slice the onion and garlic.
  2. Heat 1 tablespoon of oil in a heavy-based saucepan, fry the onion gently until soft for about 5 minutes.
  3. Add the garlic and stir for 1minutes. Add the lamb, stir until the meat changes colour.
  4. Add the spices, stir for a minute. Add the lemon zest, honey, chopped tomatoes and stock. Bring to boil.
  5. Drain the chickpeas and add to the stew. Simmer for 30 minutes until the lamb is tender.
  6. Stir in the coriander.
  7. Serve warm with flatbrad, rice or couscous.