Lamb And Chickpea Stew Recipes

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LAMB AND CHICKPEA STEW



Lamb and Chickpea Stew image

Make and share this Lamb and Chickpea Stew recipe from Food.com.

Provided by JustJanS

Categories     Stew

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
500 g diced lamb
1 (425 g) can crushed tomatoes
1 1/2 cups chicken stock
1 (300 g) can chickpeas, drained and rinsed
1 lemon, juice of
1 tablespoon chopped mint
1 tablespoon chopped coriander
fresh ground black pepper

Steps:

  • Heat the oil in a heavy based saucepan, and cook the onion and garlic over medium heat until the onion is tender.
  • Stir in the spices and cook for 1 minute or until aroma is released.
  • Add the lamb and brown well, stirring constantly.
  • Stir in the tomatoes, stock and juice.
  • Bring to the boil, stirring, then reduce the heat and cook for 1 hour or until the lamb is tender.
  • Add the chickpeas and cook for a further 15 minutes.
  • Sprinkle with the herbs and pepper and serve.

Nutrition Facts : Calories 582, Fat 32.2, SaturatedFat 10.9, Cholesterol 125.1, Sodium 588.3, Carbohydrate 32.6, Fiber 6.2, Sugar 2.9, Protein 40.9

LAMB AND CHICKPEA CURRY



Lamb and Chickpea Curry image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 servings

Number Of Ingredients 26

2 pounds boneless lamb shoulder (not tied), gristle and fat removed, and 1-inch diced
1/4 cup Madras curry powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon roughly minced fresh rosemary leaves
1 teaspoon roughly minced fresh thyme leaves
1/2 teaspoon ground fennel seeds
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
1 cup chopped yellow onion
1 tablespoon chopped fresh ginger
2 teaspoons minced garlic (2 cloves)
2 cups chicken stock, or vegetable stock, both preferably homemade
1 (13.5-ounce) can coconut milk
1/2 cup dry white wine
1/2 cup tomato paste (6 ounces)
1/2 cup dark brown sugar, lightly packed
3 tablespoons pure maple syrup
2 tablespoons harissa
1 cup (3/4-inch-diced) carrots (4 carrots)
1 cup (3/4-inch-diced) celery (2 large stalks)
1/2 cup golden raisins
4 cups canned chickpeas, rinsed and drained (45 ounces)
Steamed basmati rice, for serving
Plain whole milk Greek yogurt, for serving
Whole fresh parsley or cilantro leaves, for serving

Steps:

  • Place the cubed lamb in a large bowl. In a medium bowl, combine the curry powder, paprika, cumin, rosemary, thyme, fennel, 2 tablespoons salt, and 1 teaspoon pepper. Add the seasonings to the lamb, toss well to coat, and set aside for 15 to 30 minutes.
  • Meanwhile, heat the oil in a large (11-inch) Dutch oven, such as Le Creuset, over medium heat. Add the onion and ginger and saute for 5 minutes, until the onion is translucent. Add the garlic and cook for one minute. Raise the heat to medium high, add the lamb and all the seasonings in the bowl, and saute for 10 to 15 minutes, stirring occasionally, until the lamb is evenly browned. Add the chicken stock, coconut milk, wine, tomato paste, brown sugar, maple syrup, and harissa. Bring to a boil, lower the heat, and simmer, partially covered, for 1 hour, stirring occasionally.
  • Add the carrots, celery, raisins, chickpeas, and 2 teaspoons salt, bring to a boil, lower the heat, and simmer, partially covered, for another 30 minutes. Serve hot in shallow bowls with the rice, a dollop of yogurt, and a sprinkling of parsley.

LAMB STEW WITH TOMATOES, CHICKPEAS AND SPICES



Lamb Stew With Tomatoes, Chickpeas and Spices image

North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end.

Provided by huskiebear

Categories     Stew

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 16

3 lbs lamb shoulder, trimmed and cut into 1 . 5 in cubes
1 1/2 teaspoons salt
1 teaspoon ground black pepper
3 tablespoons vegetable oil
2 medium onions, chopped coarsely (about 2 cups)
4 garlic cloves, minced
3 tablespoons flour
1 1/2 cups low sodium chicken broth or 1 1/2 cups homemade chicken stock
1 1/2 cups canned tomatoes with juice
2 bay leaves
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
15 ounces chickpeas, drained and rinsed
1/4 cup fresh parsley, minced or 1/4 cup fresh cilantro

Steps:

  • Heat oven to 250.
  • Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
  • Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
  • Stir in flour and cook until lightly colored (1-2 min).
  • Add stock and deglaze pan.
  • Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
  • Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
  • Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
  • Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
  • Stir in parsley, discard bay leaves and adjust seasoning just before serving.

Nutrition Facts : Calories 606.5, Fat 42.8, SaturatedFat 16.6, Cholesterol 122.6, Sodium 821.5, Carbohydrate 22, Fiber 4, Sugar 3.1, Protein 33

SPRING LAMB AND CHICKPEA STEW



Spring Lamb and Chickpea Stew image

Stews and braises are for year-round cooking, but warmer weather calls for a lighter approach. This stew is quite brothy, and full of greens, wilted in olive oil with green garlic, carrots and fava beans or peas. A healthy sprinkling of roughly chopped mint adds brightness. It's important to use dried chickpeas, because they add flavor to the broth as they slowly cook with the lamb. And an overnight soak is essential: The soaked dried chickpeas will swell to three times their original size, which gives them the proper creamy texture when cooked.

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup dried chickpeas, soaked in cold water overnight and drained
4 pounds boneless lamb shoulder, cut into 3-inch chunks
Salt and pepper
4 whole cloves
1 onion, peeled and halved
2 tablespoons extra-virgin olive oil
2 cups chopped leeks or onions
1/4 cup chopped green garlic shoots, or 2 cloves garlic, minced
Pinch of red pepper flakes
1 bunch small carrots, trimmed and peeled
1 pound chard or other sturdy leafy greens, sliced in 2-inch wide ribbons
2 cups fava beans, peeled or not, or 2 cups peas
3 tablespoons roughly chopped mint, for garnish

Steps:

  • Place chickpeas in a large soup pot. Season lamb pieces generously with salt and pepper, then add to pot. Stick the 4 cloves into the onion halves, and add them to the pot along with 6 cups water.
  • Bring pot to a boil over high heat, then reduce heat to a steady simmer. Put on the lid and simmer until lamb is tender, about 1 1/2 hours. Turn off heat. Skim off any rising fat. (At this point, you may set the dish aside at room temperature for up to 2 hours before serving, or refrigerate up to 2 days, though it really tastes best the day it is made.)
  • When ready to serve, reheat lamb and chickpeas in broth. Put olive oil in a wide skillet over medium heat and add leeks. Cook, stirring, until softened, about 2 minutes. Add garlic and sizzle for a minute, add red pepper flakes, then add carrots and a ladle of the lamb broth. Simmer until carrots are done, about 5 minutes. Add the chard, a little salt and another splash of lamb broth. Turn heat to high and cook, stirring, until leaves are tender, a few minutes more. Add fava beans or peas, cover the pan, and turn off heat. They will cook nicely in the residual heat for 4 or 5 minutes.
  • To serve, mound greens and vegetables on one side of a large serving platter. On the other side, place lamb pieces and ladle over some broth and chickpeas. Sprinkle with chopped mint.

Nutrition Facts : @context http, Calories 1070, UnsaturatedFat 37 grams, Carbohydrate 44 grams, Fat 72 grams, Fiber 11 grams, Protein 63 grams, SaturatedFat 29 grams, Sodium 1287 milligrams, Sugar 12 grams, TransFat 0 grams

ABGOOSHT (PERSIAN LAMB AND CHICKPEA STEW)



Abgoosht (Persian Lamb and Chickpea Stew) image

Iran's most beloved and ubiquitous peasant dish, abgoosht (or "meat water") is made with inexpensive, bony cuts of meat, which take a back seat to the broth and the sheer ceremony involved in serving it all. Once the stew is cooked, it is divided into two parts: The meat, potatoes and beans are pulled from the stock and mashed into a meat paste, goosht kubideh. Simple to prepare, the dish turns into an occasion for a gathering, as the broth and meat paste are served with piles of warm flatbread, pickles and fresh herbs, palate cleansers that offset the richness of the dish.

Provided by Samin Nosrat

Categories     dinner, beans, meat, soups and stews, main course

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 14

2 1/2 pounds bone-in lamb shank
1 teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
1/2 cup dried chickpeas
1/2 cup dried white beans, such as navy or cannellini
2 large yellow onions, quartered
1/4 cup tomato paste
3 large russet potatoes (about 2 pounds)
6 Omani (dried Persian) limes, rinsed and punctured multiple times with a fork
Persian liteh pickles, for serving
Salad-e Shirazi, for serving
Warmed sangak bread or other freshly baked flatbreads, for serving
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)
Doogh (Persian yogurt drink), for serving (optional)

Steps:

  • The night before you plan to cook, season the lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and refrigerate. Place chickpeas and beans in a medium bowl; add 3 cups water and a generous pinch of salt. Refrigerate overnight.
  • To cook: Set a large Dutch oven or soup pot over high heat. Add lamb, onions, tomato paste and 8 cups water. Drain chickpeas and beans and add to pot. Bring to a boil, stir to dissolve tomato paste, and cover pot partially with a lid. Reduce heat and simmer stew for 2 hours.
  • Peel potatoes and cut into 1-inch pieces. Add potatoes and Omani limes to pot and continue simmering until potatoes and meat are both completely tender, about 1 hour. Taste and adjust the seasoning of the broth with salt and pepper.
  • Remove limes from pot, and one by one, juice them into the soup through a sieve by pressing down on them with a spoon. (Avoid letting the seeds through the sieve, as they can be bitter.) Taste the broth after juicing each lime and add just enough so that the broth is tangy and bright.
  • Use the sieve to remove the meat, potatoes and beans from the pot and transfer them to a large bowl. Use a fork to pull the meat off the bones. If any of the bones have marrow, use a skewer to remove it and add to the bowl. Use a potato masher to mash meat, beans and potatoes into a soft, uniform paste - this is called goosht kubideh, literally "mashed meat." If the mixture appears dry, add a few spoonfuls of broth and continue to mash until unctuous and smooth. Taste the paste and adjust the seasoning with salt, pepper and Omani lime juice, as needed.
  • To serve, bring broth and goosht kubideh to the table, along with bowls of liteh pickles, salad-e Shirazi, warmed sangak bread, fresh herbs and, if you like, doogh. All of the sides serve as palate cleansers to balance the richness of the dish.
  • Traditionally, the broth is eaten first with sangak bread, which can hold up to the broth without disintegrating. Typically, the bread is torn into bite-size pieces and added to broth to soak for a couple of minutes before digging in. This process is called tilit.
  • Serve the goosht kubideh separately after everyone has had a bowl of broth. Traditionally the meat paste is made into small sandwiches with fresh herbs, and eaten with alternate bites of salad-e Shirazi and liteh pickle. Leftover goosht kubideh makes for a great sandwich or baby food, and freezes well for up to 2 weeks.

LAMB & AUBERGINE STEW WITH CRISPY CHICKPEA TOPPING



Lamb & aubergine stew with crispy chickpea topping image

A gutsy, lamb casserole laced with North African spices and topped with a crunchy crust of feta cheese and store cupboard pulses

Provided by Cassie Best

Categories     Main course

Time 3h20m

Number Of Ingredients 18

3 tbsp olive oil
2 red onions , chopped
600g lamb leg or shoulder, cut into chunks
2 tbsp plain flour
4 garlic cloves , crushed
1 aubergine , diced
1 red pepper , diced
1 orange pepper , diced
1 tbsp ras-el-hanout (or use 1 tsp each of cumin, coriander and cinnamon)
1 tbsp harissa
400g can chopped tomato
good pinch sugar
1 beef or lamb stock cube
small handful coriander , chopped
small handful mint , chopped
2 x 400g cans chickpeas
1 tsp cumin seed drained and rinsed
200g pack feta cheese , crumbled

Steps:

  • Heat 2 tbsp of the oil in flameproof casserole dish. Add the onions and cook until softened. Season the lamb and toss in the flour. Push the onion to the edge of the pan, add the lamb, then cook for a few mins on each side until nicely browned.
  • Add the garlic, aubergine, peppers, ras el hanout and harissa. Cook for a few mins until the spices are aromatic. Add the tomatoes, sugar, 400ml water (fill the tomato can and swish it around to get all the bits out) and crumble in the stock cube. Bring to a simmer, cover, then cook over a low heat for 2 hrs.
  • Heat oven to 200C/180C fan/gas 6. Add the herbs to the lamb stew and tip into a daking dish. Tip the chickpeas into a bowl with the cumin seeds, remaining oil and some seasoning. Leaving about half the chickpeas whole, lightly crush remainder with a fork or potato masher. Add half the feta and mix through. Scatter over the stew, top with remaining feta, then bake for 45 mins until the topping is really crispy and the stew is hot. See tips on freezing, below left.

Nutrition Facts : Calories 526 calories, Fat 33 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium

SPICY LAMB WITH CHICKPEAS



Spicy lamb with chickpeas image

For a no-fuss everyday meal try spicy lamb with chickpeas

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 5

700g cubed lamb
400g can tomatoes in rich juice
2-3 tsp harissa paste
410g can chickpeas , drained
handful fresh coriander

Steps:

  • Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
  • Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
  • Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

Nutrition Facts : Calories 410 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.91 milligram of sodium

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From mezzeandtapas.com


TURKISH CHICKPEA STEW (NOHUT YAHNI) - COOKING GORGEOUS
2021-05-21 Drain the chickpeas and set them aside. If you're using a pressure cooker, depending on the setting, the cooking time should be around 20-25 minutes on very low heat. Preheat the fan oven to 180°C (if cooking in a dutch oven). Heat your dutch oven or heavy-based pan on medium-high heat, then add olive and sear the lamb.
From cookingorgeous.com


LAMB STEW WITH EGGPLANT AND CHICKPEAS | CARIBBEAN GREEN LIVING
2017-04-10 Add the tomatoes, onion, cumin powder, season with salt and pepper if preferred. Cover and adjust the heat so the mixture can simmer for about 12 to 15 minutes. Add eggplant, chickpeas, coconut milk, hot pepper and cook stirring occasionally until meat is fully cooked. Add additional seasoning while cooking if preferred.
From caribbeangreenliving.com


LAMB, CHICKPEA AND TOMATO STEW | SIMON HOWIE RECIPES
300ml (1/2pt) lamb or chicken stock. 2tbsp freshly chopped coriander. Method. Preheat the oven to 170 C (fan oven 150 C, 325 F, gas 3). Wash and pat dry the lamb fillets. Season on both sides. Heat the oil in a large saucepan until hot and cook the lamb for about 5 minutes, turning it in the oil, to brown it all over.
From thescottishbutcher.com


LAMB & CHICKPEA STEW RECIPE – PERFECT FOR COLD WINTER DAYS ...
Freezing cold, blowing a gale outside and pelting with rain. That’s when we love to make ourselves cosy and warm with a big steaming pan of comfort – Turkish lamb and chickpea stew. Turkish lamb & chickpea stew – kuzu etli nohut yemeği Even here in Fethiye, in southwest Turkey, we can have quite harsh winters. So these soothing winter warmers are much-loved …
From domajax.com


QUICK LAMB AND CHICKPEA CASSEROLE RECIPE | DELICIOUS. MAGAZINE
Method. Heat half of the olive oil in a casserole over a low heat. Add the onion and gently fry for 10 minutes until soft. Add the garlic and fry for a further 2 minutes, then remove and set aside.
From deliciousmagazine.co.uk


ONE POT LAMB, CHICKPEA AND PUMPKIN STEW RECIPE
2015-08-18 Juice of 1 lemon. Extra lemon wedges to serve. Method. Heat a little olive oil in a large saucepan over medium-high heat, add vegetables and sauté for about 3 minutes until starting to soften, stir in spices until fragrant, then add stock and chickpeas and bring to the boil.
From shesaid.com


BLACK CHICKPEA AND LAMB STEW | TASTE
Directions. Season meat with salt and pepper. Heat a Dutch oven or soup pot over medium-high heat. Add the meat and sear until nicely browned on both sides. Addd the red wine to deglaze. Add the black chickpeas, onion, carrot, celery, tomato, garlic, herbs, and Parmesan rind. Cover with water, about 3 1/2 cups.
From tastecooking.com


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