Go Back Print

North African Lamb & Chickpea Stew – Mediterranean Diet

Prep: 5 min
Cook: 30 min
Total: 35 min

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


Step 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.

Step 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.

Step 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.

Step 4

Add the cinnamon sticks (or cinnamon), then cover and cook for 15 minutes, bringing to a light simmer.

Step 5

Season to taste with sea salt & pepper.

Step 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.

Step 7

Garnish and enjoy the stew with the cauliflower rice!