Lamb and Chickpea Stew

Warm spices, coming your way! The weather might be getting you down, but this flavor bomb will pick you right back up. Lamb and chickpea stew, as seen on my Instagram story "cooking with Brad" 😂 aka my Dad. If Brad can do it, so can you.

  • 1 tablespoon sweet paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne
  • 3 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 1/2 pounds boneless lamb shoulder, cut into 1 inch pieces
  • 1 head garlic
  • 2 Tablespoons unsalted butter
  • 1 large sweet onion, small diced
  • 1 tablespoon canola oil
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 4 medium carrots, peeled, halved length wise, and cut into 1/2 inch pieces
  • 4 medium stalks celery, quartered length wise, and diced 
  • 15 1/2 ounce can chickpeas
  • 5 ounce clamshell fresh spinach
  • 1 bunch fresh cilantro, picked
  • 3 tablespoons fresh lemon juice
  • whole milk yogurt 
  1. In a bowl, whisk the paprika, cumin, cardamom, cinnamon, salt and pepper.  Toss the meat in half of the mixture and set the other half aside.  
  2. Heat a heavy bottom pan over medium heat until warmed through.  Add the canola oil and butter.  Wait for butter to melt and bubble and add the onions and celery, sprinkle lightly with salt.  Cook until softena and just begining to brown.  About 5 minutes.
  3. Add the tomato paste and remaining spice mixture.  Toast for 2 minutes or until fragrant. 
  4. Add chicken stock and turn heat to high.  Bring stock to a boil, scraping the bottom of the pan to make sure all the tomato paste and spices don't scorch.  Cut off the top third of the garlic clove, discard the top, and add garlic head and lamb to stock.  Cover, turn heat to low, and simmer for 1 hour.  
  5. Turn heat to medium until the mixture comes to a slight bubble.  Remove the head of garlic, add the carrot and chickpeas.  Cook until carrots are barely tender, about 8 minutes.  
  6. Stir in the lemon juice, spinach, and cilantro.  Serve topped with one tablespoon of yogurt per serving.  
sarah adams