Lamb Stew with Chickpeas and Harissa
Servings
4Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 1 pound Leg of lamb (boneless; well trimmed of fat and cubed) |
| 4 clove Garlic, raw (sliced) |
| 1 large White or yellow onions (diced) |
| 2 15 ounce can Canned no salt added chickpeas (NOT drained) |
| 4 Large stalk Celery, raw (sliced) |
| 3 large Carrots, raw (peeled and cut into large chunks) |
| 1/2 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 2 cups No salt added vegetable stock |
| 1 1/2 Tbsp. No salt added tomato paste |
| 2 tsp. Harissa Sauce |
Instructions
Place a large stew pot or Dutch oven with a lid over high heat.
Add the lamb and cook, stirring frequently, until browned on all sides.
Remove the cooked lamb to a plate.
Reduce the heat to medium high and add the garlic and onion.
Cook for 5 minutes until the onions begin to turn translucent. Stir frequently.
Add the canned chickpeas, celery, carrots, salt, pepper, water, tomato paste, harissa and the cooked lamb.
Stir well, cover and place in the oven.
Cook for 3 hours, stirring about every 30 minutes.
Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This stew is very simple. The actual prep time is all of about 15 minutes, but it does take a full three hours to cook. It is so worth the wait! The kitchen smells so wonderful while it is cooking and the lamb, carrots and chickpeas are soft and silky when done.
Be careful with the harissa. It is very spicy and you can start with a teaspoon if you like milder food. Taste the stew about halfway through and add more, 1/2 teaspoon at a time, if you like.