Moroccan lamb and chick pea stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb of cubed lamb2 tbsps olive oil1 cup of chopped onion3 cloves of garlic diced2 tbsp of paprika1 tbsp of cumin1 large can of diced tomatoes2 cans of chickpeas, drained and rinsed1 tsp pepper1 tbsp cinnamon1 1/2 tsp salt1/2 tsp saffron or a pinch of saffron threads2 tbsp of chopped fresh cilantro2 tbsp of chopped fresh parsley
Heat a large soup pot up with 2 tbsps of olive oil. Add in the cubed lamb and start to brown. When lamb is starting to brown, add in the onion and garlic. When the lamb is brown and onion and garlic are translucent add 2 tbsps of paprika, and 1 tbsp of ground cumin and stir. Quickly add your can of diced tomatoes, 4 cups of reduced sodium chicken broth and two cans of chickpeas. Add salt, pepper, saffron and cinnamon and taste to make sure it doesn't need more of a spice. Turn down heat and simmer for 2-3 hours until it the tomato base thickens. Before serving add parsley and cilantro to the stew. Delicious! serves 8-10 people
Can also be made without meat for a hearty tomato and chickpea soup.
Number of Servings: 8
Recipe submitted by SparkPeople user NIGHTSKY200696.
Can also be made without meat for a hearty tomato and chickpea soup.
Number of Servings: 8
Recipe submitted by SparkPeople user NIGHTSKY200696.
Nutritional Info Amount Per Serving
- Calories: 243.4
- Total Fat: 8.2 g
- Cholesterol: 39.4 mg
- Sodium: 1,256.6 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 5.9 g
- Protein: 17.5 g
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