This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"The world loves a spice of wickedness."
Henry Wadsworth Longfellow, Poet
This stew is very simple. The actual prep time is all of about 15 minutes, but it does take a full three hours to cook. It is so worth the wait! The kitchen smells so wonderful while it is cooking and the lamb, carrots and chickpeas are soft and silky when done.
Be careful with the harissa. It is very spicy and you can start with a teaspoon if you like milder food. Taste the stew about halfway through and add more, 1/2 teaspoon at a time, if you like. You can use canned no salt added chickpeas if you like. It'll take 3 cans drained and it might be more mushy than starting with dried chickpeas.
My first contact using this lovely hot sauce was when a friend returned from Tunisia with a can for me as a gift. I cooked with it almost every night for two weeks. Harrissa is a spicy, bright red sauce that is easily available in Middle Eastern grocery stores. Like tomato paste, I like to purchase it in tubes for easiest storage.
Servings = 6 | Serving size =about 2 cups
Cooking Time = 210 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
|12 ounces||dried chickpeas (garbanzo beans)|
|1 1/2 lbs||lamb leg (well trimmed of fat and cubed)|
|4 cloves||garlic (sliced)|
|2 medium||onions (diced)|
|6 large||ribs celery (sliced)|
|4 large||carrots (peeled and cut into large chunks)|
|fresh ground black pepper (to taste)|
|2 Tbsp||tomato paste|
|2 tsp||harissa paste|
Place the dried chickpeas in a large bowl. Cover with water. Let soak overnight.
After the chickpeas have soaked, drain the water. Set aside.
Preheat the oven to 325°F.
Place a large stew pot or Dutch oven with a lid over high heat. Add the lamb and cook, stirring frequently, until browned on all sides. Remove the cooked lamb to a plate.
Reduce the heat to medium high and add the garlic and onion. Cook, stirring frequently, for 5 minutes until the onions begin to turn translucent.
Add the celery, carrots, salt, pepper, water, tomato paste, harissa and the cooked lamb.
Stir well, cover and place in the oven.
Cook for 3 hours, stirring about every 30 minutes.
Serving size = about 2 cups
Servings = 6
Amount Per Serving
|Calories 488||Calories from Fat 151|
|% Daily Value|
|Total Fat 16g||26%|
|Saturated Fat 6g||26%|
|Monounsaturated Fat 6g|
|Trans Fat 0g|
|Total Carbohydrates 51g||18%|
|Dietary Fiber 13g||47%|
|Vitamin A 163%||Vitamin C 25%|
|Calcium 14%||Iron 36%|
|Vitamin K 31 mcg||Potassium 1304 mg|
|Magnesium 117 mg|