Lamb and Chickpea Stew with Spinach
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- Serves
- 6
- Cuisine
- Mediterranean
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (diced)
- salt and pepper (to taste)
- 4 cloves garlic (minced)
- 1 pound ground lamb
- 1 tablespoon cinnamon
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1/2 teaspoon cayenne (optional)
- 4 cups chicken broth
- 14 ounces canned chickpeas (drained and rinsed)
- 14 ounces fire roasted diced tomatoes
- 4 cups spinach
Steps
- 1
Heat olive oil in a large soup pot over medium high heat. Add onions and pinch of salt and pepper and saute until tender, about 7-8 minutes. Stir in garlic and heat until fragrant, about 30 seconds.
- 2
Add lamb to the pan along with another pinch salt and pepper and begin breaking up with wooden spoon. Add cinnamon, cumin, smoked paprika and cayenne. Saute lamb until browned, about 6-8 minutes, stirring regularly.
- 3
Once lamb is browned, add in chicken broth, chick peas and tomatoes. Bring to a boil then reduce to low. Simmer for 20 minutes. Stir in spinach right before serving. Check for seasoning and adjust before serving. Garnish with fresh parsley if you wish.
Source: thelemonbowl.com·Own this recipe or photo? Request removal