Lebanese Lamb and Chickpea Stew

  • Baharat Lebanese Mild 35g Baharat Lebanese Mild 35g - 0

    Baharat Lebanese Mild 35g

    (2)
    $3.79
  • Pepper Black Cracked 50g Pepper Black Cracked 50g - 0

    Pepper Black Cracked 50g

    (1)
    $3.79

PREP TIME

15 minutes

COOK TIME

180 minutes

YIELDS

4-6

Ingredients

  • 2 tbsp The Spice People’s Lebanese Baharat
  • 3/4 tsp The Spice People’s Black Pepper Ground
  • 1kg diced lamb
  • 1 cup dried chickpeas
  • 1 tbsp olive oil
  • 2 medium onions, diced
  • 2 tsp sea salt
  • 4 cloves garlic, finely chopped
  • 3 tbsp tomato paste
  • 2-3 cups water
  • fresh coriander to garnish

Directions

  1. Place a heavy-based pan on med-high heat with a generous drizzle of olive oil. When hot, add in your lamb pieces, Baharat Spice Blend, garlic, and onion, and sauté until well browned and fragrant.
  2. Add your chickpeas, tomato paste, and 2/3 cups of water and bring to the boil. Once bubbling, reduce to a gentle simmer, place on the lid, and simmer for 2 hours. When done, the meat will be soft and tender and the chickpeas cooked through yet still slightly firm. Serve with flatbread, couscous, or just a simple salad, and enjoy!

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