Lamb Stew with Chickpeas
Servings
6Serving size
about 2 cupsThis recipe can be multiplied and makes great leftovers.
Ingredients
| 12 Tbsp. Dried chickpeas (garbanzo beans) |
| 3 quart Water |
| 1 1/2 pound Leg of lamb (well trimmed of fat and cubed) |
| 4 clove Garlic, raw (sliced) |
| 2 medium White onions (diced) |
| 6 Large stalk Celery, raw (sliced) |
| 4 large Carrots, raw (peeled and cut into large chunks) |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 4 cup Water |
| 2 Tbsp. No salt added tomato paste |
| 2 tsp. Harissa Sauce |
Instructions
After the chickpeas have soaked, drain the water. Set aside.
Preheat the oven to 325°F.
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, stirring frequently, for 5 minutes until the onions begin to turn translucent.
Add the 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. You can use canned no salt added chickpeas if you like. It’ll take 3 cans drained and it might be more mushy than starting with dried chickpeas.