North African Lamb & Chickpea Stew – Mediterranean Diet
FitMenCook
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Calories 420
Protein 39g
Fat 14g
Carbs 38g
Total Time 35 minutes
North African Lamb Stew Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
Ingredients for 5 North African Lamb Stew servings
- 2 tablespoons olive oils
- 1/2 cup diced onion
- 3 garlic cloves, minced
- pinch of sea salt & pepper
- 1 1/2 lb lamb leg meat, fat trimmed and chopped into 1-inch pieces
- SUBSTITUTE: flank steak or sirloin; chicken
- Seasoning
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 2 teaspoons turmeric
- 1/2 teaspoon coriander
- 1 teaspoon allspice
- 1/2 teaspoon cayenne
- 1/2 cup chopped dried apricots (OR raisins)
- 6oz no salt added tomato paste
- 15oz (1 can) chickpeas, drained
- 1 1/2 cups no salt added chicken stock
- 2 cinnamon sticks (or 1 teaspoon cinnamon)
- sea salt & pepper to taste
- 1 large head of cauliflower, grated
- Garnish
- chopped fresh parsley
Steps
- Set a pot on medium heat. Once hot add the oil, garlic and onions. Cook for 3 minutes or until the onions turn brown and translucent. Sprinkle in salt to draw out sweetness.
- Increase heat to medium high then add the lamb pieces. Cook for 1 -2 minutes to sear the outside edges of the lamb. Sprinkle in the seasoning and stir to create a thick paste on the lamb.
- Reduce the heat to low-medium and add the apricots, tomato paste and chickpeas. Stir to mix for about 1 minute, then deglaze the skillet with chicken stock.
- Add the cinnamon sticks (or cinnamon), then cover and cook for 15 minutes, bringing to a light simmer.
- Season to taste with sea salt & pepper.
- In a separate pan, toast the cauliflower. Set a skillet on medium high heat. Grate in the raw cauliflower and cook for 3 to 5 minutes until the outside of some of the “rice” turns brown.
- Garnish and enjoy the stew with the cauliflower rice!
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Calories
420
Protein
39g
Fat
14g
Carbs
38g
Sodium
300mg
Fiber
10g
Sugar
17g