Slow Cooked Moroccan Lamb and Chickpeas

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat and calories, while beef chuck is more affordable.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can reduce sodium, while crushed tomatoes are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is usually less expensive.

Chop onion and set aside.

Sear lamb shoulder in batches in a large skillet to brown on all sides, about 5-7 minutes, avoiding overcrowding the pan.

Remove lamb from the skillet and set aside, pouring any juices into the slow cooker.

Add chopped onion to the skillet and sauté for 2-3 minutes until softened.

Add minced garlic and sauté for an additional 2-3 minutes until fragrant.

Stir in spices: cumin, coriander, turmeric, smoked paprika, and cinnamon; cook for 1-2 minutes until aromatic.

Transfer sautéed onions, garlic, and spices into the slow cooker.

Add canned chickpeas, canned tomatoes, and chopped sweet potato into the slow cooker.

Pour in 2 cups of vegetable stock, add salt and black pepper, and stir to combine all ingredients.

Cover the slow cooker and set it on low for 8 hours or high for 4-5 hours, depending on your time.

After 8 hours, add chopped kale and dried apricots to the slow cooker and stir.

Cover and let cook for an additional 15-20 minutes until kale is wilted and apricots are heated through.

Serve the dish garnished with chopped fresh cilantro and optional flaked almonds or a dollop of natural yogurt.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens