Lamb & Chickpea Stew

Lamb & Chickpea Stew

By The Weekly  

June 22, 2019

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A rich stew filled with various spices, vegetables and of course chickpeas and juicy pieces of lamb. Pair with rice for a fulfilling meal.

  • Prep: 15 mins
  • Cook: 1 hr 15 mins
  • Yields: 4 Servings


2 tbsps vegetable oil

1 kg lamb forequarter chops

2 red onions, chopped

3 cloves garlic, crushed

1 tsp ground cumin

1 tsp ground coriander

2 cups beef stock

400 g can chopped tomatoes

1 cup water

500 g kumara, peeled, 2-cm cubes

2 parsnips, 2-cm cubes

2 x 400 g can chickpeas, rinsed and drained

¼ cup coriander leaves

¼ cup mint leaves

Steamed rice, natural yoghurt, to serve


1In a large, deep frying pan, heat oil on high. Cook chops in 2 batches, 3 to 4 mins each side until brown. Transfer to plate. Reduce heat to low.

2In the same pan, sautè onion and garlic 4 to 5 mins until just golden. Stir in spiced. Cook 1 min.

3Return chops and juices to pan with stock, tomatoes and water. Season. Bring to boil. Reduce heat to low and simmer, covered, 35 to 40 mins.

4Add kumara and parsnip and cook, covered, 15 to 20 mins, adding chickpeas in final 5 mins to heat through.

5Stir coriander and mint through. Serve with rice. Accompany with yoghurt.

Top Tip: It is important to cut the meat into even sized pieces for even cooking. Ensure pieces arenít too small to help retain their juiciness.

Photo: Shaw

Tags : chickpea , Lamb , One Pot , stew