North African Lamb & Chickpea Stew – Mediterranean Diet

Ingredients

• 2 tablespoons olive oils
• 1/2 cup diced onion
• 3 garlic cloves, minced
• pinch of sea salt & pepper
• SUBSTITUTE: flank steak or sirloin; chicken
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• 2 teaspoons turmeric
• 1/2 teaspoon coriander
• 1 teaspoon allspice
• 1/2 teaspoon cayenne
• 1/2 cup chopped dried apricots (OR raisins)
• 6 oz no salt added tomato paste
• 15 oz (1 can) chickpeas, drained
• 1 1/2 cups no salt added chicken stock
• 2 cinnamon sticks (or 1 teaspoon cinnamon)
• sea salt & pepper to taste
• 1 large head of cauliflower, grated
• chopped fresh parsley

Instructions

1. 1

   Set a pot on medium heat. Once hot add the oil, garlic and onions. Cook for 3 minutes or until the onions turn brown and translucent. Sprinkle in salt to draw out sweetness.

2. 2

   Increase heat to medium high then add the lamb pieces. Cook for 1 -2 minutes to sear the outside edges of the lamb. Sprinkle in the seasoning and stir to create a thick paste on the lamb.

3. 3

   Reduce the heat to low-medium and add the apricots, tomato paste and chickpeas. Stir to mix for about 1 minute, then deglaze the skillet with chicken stock.

4. 4

   Add the cinnamon sticks (or cinnamon), then cover and cook for 15 minutes, bringing to a light simmer.

5. 5

   Season to taste with sea salt & pepper.

6. 6

   In a separate pan, toast the cauliflower. Set a skillet on medium high heat. Grate in the raw cauliflower and cook for 3 to 5 minutes until the outside of some of the “rice” turns brown.

7. 7

   Garnish and enjoy the stew with the cauliflower rice!