Special Diet Information

Coumadin® (Warfarin)
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.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"The world loves a spice of wickedness."
Henry Wadsworth Longfellow, Poet

The refrigerator light goes on...

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.


Lamb Stew with Chickpeas

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)
3 quarts water
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)
1/2 tsp salt
fresh ground black pepper (to taste)
4 cups water
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.


Nutrition Facts

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
Cholesterol 76mg 24%
Sodium 367mg 15%
Total Carbohydrates 51g 18%
    Dietary Fiber 13g 47%
    Sugars 13g
Protein 34g
Vitamin A 163% Vitamin C 25%
Calcium 14% Iron 36%
Vitamin K 31 mcg Potassium 1304 mg
Magnesium 117 mg