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Savory Lamb and Chickpea Stew

Savory Lamb and Chickpea Stew


  • 2 pounds boneless lamb stew meat, cut into 1-inch cubes
  • 1 1/2 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons olive oil, divided
  • 1 very large onion (1 pound), chopped
  • 4 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes
  • 1 15-ounce can no-salt-added tomato sauce
  • 1 15-ounce can no-salt-added diced tomatoes
  • 1 15-ounce low-sodium chickpeas, drained and rinsed
  • 4 cups lightly packed, chopped fresh spinach


  1. Season the meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a wide-bottomed, 6-quart pot over medium-high heat. Add half of the meat and cook, turning once, until browned, 5 to 6 minutes total. Transfer the meat to a plate then repeat with an additional 1 tablespoon of the oil and the rest of the meat, transferring it to the plate when it is browned.
  2. Add the remaining 1 tablespoon oil to the pot, then add the onion and cook, stirring, until translucent, 6 to 7 minutes. Add the garlic, cumin, remaining 1 teaspoon of salt, the coriander, crushed red pepper flakes, and the remaining 1/4 teaspoon pepper and cook, stirring, 1 minute more. Return the meat to the pan along with any accumulated juices and add the tomato sauce, diced tomatoes with their juices, and chickpeas and bring to a boil. Lower the heat to low, cover, and simmer until the lamb is tender, 90 minutes to 2 hours. Stir in the spinach and cook until it is wilted, 1 minute.
  3. To refrigerate and reheat, transfer the stew to an airtight container sand refrigerate for up to 4 days. Reheat in the microwave on full power for about 90 seconds to 2 minutes for a single portion. Alternatively, place in a saucepan over medium-low heat, cover, and cook, stirring occasionally, until warmed through, 8 to 25 minutes, depending on the amount.


  • Adapted with permission from You Have It Made, © 2016 by Ellie Krieger. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Nutrition Information

Per serving: 360 kcal cal., 12 g fat) (31 g carb., 7 g fiber, 31 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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