Moroccan lamb and chick pea stew

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Moroccan lamb and chick pea stew calories by ingredient

Introduction

A delicious tomato based stew with chunks of lamb and filling chickpeas. A delicious tomato based stew with chunks of lamb and filling chickpeas.

Minutes to Prepare: 20

Minutes to Cook: 180

Number of Servings: 8

Ingredients

1 lb of cubed lamb

2 tbsps olive oil

1 cup of chopped onion

3 cloves of garlic diced

2 tbsp of paprika

1 tbsp of cumin

1 large can of diced tomatoes

2 cans of chickpeas, drained and rinsed

1 tsp pepper

1 tbsp cinnamon

1 1/2 tsp salt

1/2 tsp saffron or a pinch of saffron threads

2 tbsp of chopped fresh cilantro

2 tbsp of chopped fresh parsley

Directions

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.