Description
Warm, aromatic Moroccan spices bring depth of flavor to this cozy lamb & chickpea stew. Onion, garlic, zucchini, potato, carrots and tomato round it out and a bit of chopped, dried apricot adds a hint of sweetness that perfectly counters all the rich, savory flavors.
Ingredients
- 2 Tablespoons extra virgin olive oil, divided
- 1 large onion, peeled & chopped
- 2 – 5 cloves garlic, peeled & chopped fine
- 2 carrots, peeled & chopped
- 1 golden potato, chopped
- 2 teaspoons Ras El Hanout seasoning (use store-bought or this recipe)
- 1 lb. boneless, grass-fed lamb, cut into chunks
- 1 medium zucchini (about 8 – 9 inches), chopped
- 1/4 cup chopped dried apricots
- 1 pint home-canned tomatoes (or a 15-oz. can)
- 1 cinnamon stick
- 2 bay leaves
- 2 cups beef broth
- 1 1/2 cups cooked chickpeas (or 1 15-oz. can)
Instructions
- Heat 1 Tablespoon olive oil over medium heat. Add onions & garlic and saute until onion is soft & translucent. Stir in the carrots and potatoes and saute for a few minutes longer. Remove from pan.
- Add the 2nd Tablespoon of olive oil, then the Ras El Hanout. Stir the seasoning into the oil and let toast in the pan until fragrant. Add the lamb chunks and sear them on all sides, removing each piece with tongs as soon as the sides are browned.
- Add the zucchini to the pan and saute briefly to pick up any residual oil and seasonings.
- Pour all the ingredients into an Instant Pot or slow cooker and stir to mix. If using the Instant Pot, set it on Pressure cook for 45 minutes, then slow release. Set a crockpot to cook for 4 hours on high or 8 hours on low.
- Add the chickpeas, stir and cook on the “warm” setting for at least 30 minutes more (or you can pressure cook for 5 more minutes). Enjoy as is or with some cooked couscous or rice to soak up the juices. Garnish with fresh cilantro, parsley or mint leaves.
Notes
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Nutrition
- Serving Size: About 1 cup
- Calories: 440
Keywords: Lamb, Moroccan, Crockpot, Instant Pot, Stew, Mediterranean, Heart Healthy, Gluten free