Lamb and Chickpea Harissa Stew

Name: Lamb and Chickpea Harissa Stew
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 pounds lamb shoulder; 2 cups chickpeas; 3 tablespoons harissa paste; 1 large onion; 4 cloves garlic; 2 tablespoons tomato paste; 3 cups chicken broth; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tablespoons olive oil; 1/4 cup fresh cilantro

A slow-simmered stew with tender lamb, earthy chickpeas, and a warm harissa kick, finished with fresh cilantro.

Cuisine: Mediterranean

Category: One Pot

Prep: 25 minutes. Cook: 120 minutes.

Serves 6.

Ingredients

1.5 pounds lamb shoulder
2 cups chickpeas
3 tablespoons harissa paste
1 large onion
4 cloves garlic
2 tablespoons tomato paste
3 cups chicken broth
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons olive oil
1/4 cup fresh cilantro

Instructions

Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 large diced onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and golden.
Step 2: Add 3 tablespoons harissa paste and 2 tablespoons tomato paste, stirring constantly for 2 minutes until fragrant and deepened in color.
Step 3: Add 1.5 pounds cubed lamb shoulder, 2 cups rinsed chickpeas, 3 cups chicken broth, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Bring to a gentle simmer, then cover and reduce heat to low.
Step 4: Simmer uncovered for 2 hours, stirring occasionally, until lamb is fork-tender and sauce has thickened slightly.
Step 5: Stir in 1/4 cup chopped fresh cilantro, then serve hot with crusty bread.