Lamb and Chickpea

Moroccan Lamb and Chickpea Stew Recipe:

- 500g lamb meat, cut into cubes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
- 1 can (400g) chickpeas, drained and rinsed
- 2 tomatoes, chopped
- 2 cups vegetable or beef broth
- 1 tablespoon tomato paste
- Fresh cilantro or parsley for garnish

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. Add the lamb meat to the pot and cook until browned on all sides.
3. Add the ground cumin, ground coriander, ground cinnamon, ground turmeric, salt, and pepper to the pot. Stir well to coat the meat and onions with the spices.
4. Add the chickpeas and chopped tomatoes to the pot, and stir to combine.
5. Pour in the vegetable or beef broth, and add the tomato paste. Stir everything together.
6. Bring the stew to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
7. Taste and adjust the seasoning if needed.
8. Serve the Moroccan Lamb and Chickpea Stew hot, garnished with fresh cilantro or parsley leaves.
9. It can be enjoyed on its own or served with couscous or crusty bread.


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