28ounces(2400g) Chickpeas two 14-ounce cans, rinsed and drained
1 ½cups (354ml) chicken or beef stock
14ounces(400g) diced tomatoes
⅔cups(75g) soft dried apricotsquartered
1tablespoontomato paste
1tablespoonlemon juice
1teaspoonhoney
saltto taste
⅔cup(75g) spinach leaves
4tablespoonstoasted almondsfor topping
Instructions
Heat oil in a pot, then add the onions and cook for 5 minutess
Add in spices, garlic and ginger, and stir for 30 seconds, until fragrant.
Add the lamb cubes, mix and cook for about 5 minutes, till the lamb starts to brown.
Add the remaining ingredients, through the salt.
Stir and bring to boil, then reduce heat and simmer for 1 hour, until lamb is tender.
Taste and adjust the seasonings as needed to suit your taste.
Add in the spinach and cook for a few minutes until the leaves are just wilted.
Serve warm and topped with toasted almonds.
Notes
Prepare up to 24 hours in advance and reheat before serving. The flavors just get better over time.
Double (or even triple) this recipe to easily feed a crowd.
If desired, you can swap the dried apricots for dried figs, prunes, raisins, or golden raisins.
For a more substantial meal, serve with a side of quinoa, brown rice, white rice, or cauliflower rice. Couscous is a great option if you aren't following a gluten free diet.
If you plan to freeze this lamb stew recipe, leave off the sliced almonds.
Top with crumbled feta or goat cheese.
Storage - keep in an airtight container inside the fridge for up to 5 days.
There are 6 Blue Plan SmartPoints in one serving of this.