Spiced Lamb & Chickpea Stew

Moroccan spices are the star in this stew thickened with mashed chickpeas.

Ingredients

Yield: 4 Servings

1 1/4 pounds boneless lamb, trimmed of fat and cut into 1-inch pieces
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika, preferably smoked paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 can (14.5 ounce) diced fire-roasted tomatoes
1 cup red wine, preferably Syrah or Cabernet Sauvignon
2 large carrots, cut into 1-inch chunks
1 can  (15 ounce) garbanzo beans, rinsed and drained
1/4 cup fresh cilantro or parsley, chopped
Salt and fresh ground pepper

Method

Preheat oven to 325 degrees. Pat lamb dry with paper towels and sprinkle with salt and pepper. In 4 to 6-quart Dutch oven, heat olive oil on medium-high until hot. Add lamb pieces and cook, in batches, until lamb is brown. Transfer lamb pieces to bowl as they brown.

When all lamb is browned, reduce heat to medium. Add onion and garlic, and cook until onion is golden, stirring and loosening any brown bits stuck to the bottom of the pot. Stir in the spices and cook 30 seconds. Deglaze the pot with the wine, add the tomatoes with their juice, carrots and the reserved lamb. Heat to boiling on medium-high. Cover Dutch oven and transfer to the oven. Bake until lamb is tender about 45 minutes to an hour, stirring once after 30 minutes.

Meanwhile place garbanzo beans in a mixing bowl and mash to a rough paste with a potato masher. Return Dutch oven to stovetop; stir in mashed chickpeas, and cook on medium-high 5 minutes or until heated through. Stir in chopped cilantro or parsley. Season with salt and pepper to taste.

Serving Suggestion

Serve with baked potatoes or French bread and a fresh green salad. Pair with the Marmesa Syrah.

Estimated Prep Time: 15 minutes
Estimated Cooking Time: 1 hour