Beef / Pork

Moroccan lamb and chick pea stew is for Soup.

Moroccan lamb and chick pea stew takes 20 minutes to prepare.

Moroccan lamb and chick pea stew takes 180 minutes to cook.

Moroccan lamb and chick pea stew makes 8 servings.

The ingredients for Moroccan lamb and chick pea stew are:

1 lb of cubed lamb
2 tbsps olive oil
1 cup of chopped onion
3 cloves of garlic diced
2 tbsp of paprika
1 tbsp of cumin
1 large can of diced tomatoes
2 cans of chickpeas, drained and rinsed
1 tsp pepper
1 tbsp cinnamon
1 1/2 tsp salt
1/2 tsp saffron or a pinch of saffron threads
2 tbsp of chopped fresh cilantro
2 tbsp of chopped fresh parsley

Here is how you make Moroccan lamb and chick pea stew:

Heat a large soup pot up with 2 tbsps of olive oil. Add in the cubed lamb and start to brown. When lamb is starting to brown, add in the onion and garlic. When the lamb is brown and onion and garlic are translucent add 2 tbsps of paprika, and 1 tbsp of ground cumin and stir. Quickly add your can of diced tomatoes, 4 cups of reduced sodium chicken broth and two cans of chickpeas. Add salt, pepper, saffron and cinnamon and taste to make sure it doesn't need more of a spice. Turn down heat and simmer for 2-3 hours until it the tomato base thickens. Before serving add parsley and cilantro to the stew. Delicious! serves 8-10 peopleCan also be made without meat for a hearty tomato and chickpea soup.Number of Servings: 8Recipe submitted by SparkPeople user NIGHTSKY200696.

The nutritional information for Moroccan lamb and chick pea stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 243.4

• Total Fat: 8.2 g
• Cholesterol: 39.4 mg
• Sodium: 1,256.6 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 5.9 g
• Protein: 17.5 g