A delicious, fragrant Lamb and Chickpea Stew spiced with the sweet and spicy yet mild Lebanese Baharat Spice. Lebanese Baharat is to the Middle East what Garam Masala is to India – it’s an integral spice for adding flavour, and its composition is dependant on the region. No matter which regional version, however, any Baharat blend has the sweet yet savory notes that are just perfect for lamb.
Teamed with tender chickpeas, sweet onions, and fresh coriander, this classic stew showcases the best of simple Middle Eastern flavours.
This dish is great to make a day ahead and reheat, giving it a chance to fully develop its wonderful flavours.
We have many other delicious recipes with Baharat for you to try in our African and middle eastern recipe section
Spices used in this recipe
Lebanese Baharat – Mild
The word baharat means “spice” in Arabic and refers to the aromatic blend of spice used throughout North Africa. This versatile spice blend is a great addition to any pantry.This all-purpose blend is as integral to Middle Eastern, particularly Lebanese, cuisine as garam masala is to Indian cuisine. Also similarly to garam masala the blends of baharat are individual to every region. It can be used as a bbq rub for meats, seasoning meat in the pan before stewing or as a garnish on a meal before serving.$3.45
Pepper Black Ground
Black Pepper is picked from the flowering vine of the peppercorn plant and is the most pungent and flavoursome variety of Pepper. Black peppercorns are picked green and then dried to 12% moisture content. When ground, its grey in colour as the seed inside is white. It has a woody flavour with a spicy heat and it is used in all cultures and types of cuisine especially in Moroccan and Middle East cooking. Pepper is used in all cultures and all types of cuisine. Also, it is known for improving digestion.
The Spice People carry these pepper products: pepper black whole, pepper black ground, pepper black cracked, pepper white whole, pepper white ground, pepper green whole, pepper lemon, pepper mill mix.
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 saute until well browned and fragrant.
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!