North African Lamb & Chickpea Stew – Mediterranean Diet

About the author


My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 420
Protein 39g
Fat 14g
Carbs 38g
Total Time 35 minutes


North African Lamb Stew Recipe


North African Lamb Stew
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
  1. 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.
  2. 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.
  3. 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.
  4. Add the cinnamon sticks (or cinnamon), then cover and cook for 15 minutes, bringing to a light simmer.
  5. Season to taste with sea salt & pepper.
  6. 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.
  7. Garnish and enjoy the stew with the cauliflower rice!
    North African Lamb Stew Recipe

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