How to Make Middle Eastern Lamb Stew with Chickpeas | Arabic Recipe You Need to Try!

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and cook faster.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions are cheaper and add a fresh flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced carrots and celery, cooking until softened, about 5 minutes.

Season with cumin, coriander, cinnamon, paprika, salt, and black pepper; stir well.

Add cubed lamb and brown on all sides, about 8-10 minutes.

Pour in chopped tomatoes and their juices; stir to combine.

Add drained chickpeas and bay leaves; mix well.

Pour in enough water to cover the ingredients; bring to a boil.

Reduce heat to low, cover, and simmer for 1.5 to 2 hours until lamb is tender.

Check seasoning and adjust with salt and pepper as needed.

Remove bay leaves before serving.

Garnish with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens