Lamb and Chickpea Stew

By: Publications International

Lamb and Chickpea Stew
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4-6 servings, black pepper, chicken broth, chopped dried apricots, chopped fresh italian parsley, contributed, cook 36 min, diced tomatoes, dried chickpeas, easy, ground cinnamon, ground coriander, ground cumin, ground turmeric, honey, hot cooked couscous, lamb stew meat, large onion, lemon juice, main course, minced garlic, modern, prep 15 min, pressure cook, Publications International, salt, sauté, vegetable oil

prep icon Prep Time
15 min
cook icon Cook Time
36 min

serving icon Servings
4-6 servings
Ingredients
  • 1 cup dried chickpeas
  • 2 tbsp vegetable oil
  • 1 lb lamb stew meat
  • 1 large onion
  • 1 tbsp minced Garlic
  • 1 1/2 tsp salt
  • 1 1/2 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1/4 tsp black pepper
  • 1 1/2 cups chicken broth
  • 14 ounces diced tomatoes
  • 1/2 cup chopped dried apricots
  • 1/4 cup chopped fresh Italian parsley
  • 2 tbsp lemon juice
  • 1 tbsp honey
  • Hot cooked couscous
Instructions
  • Drain and rinse chickpeas. Press Sauté; heat 1 tablespoon oil in Instant Pot®. Add lamb; cook about 6 minutes or until browned. Add remaining 1 tablespoon oil and onion to pot; cook and stir 3 minutes or until softened. Add garlic, salt, cumin, turmeric, coriander, cinnamon and pepper; cook and stir 1 minute. Add broth andtomatoes; cook and stir 2 minutes, scraping up browned bits from bottom of pot. Stir in chickpeas and half of apricots; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 20 minutes.
  • When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Press Sauté; add remaining half of apricots to pot. Cook 5 minutes or until sauce is reduced and thickens slightly, stirring frequently. Stir in parsley, lemon juice and honey. Serve over couscous.
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