Getting into action, I cooked up my favourite winter dish – Chickpea and Lamb Stew. This is my adaptation from the traditional North African soup called Harira. The combination of chickpea, lamb and warming spices provides a satisfying and comfortable stew. Serve it with some crusty bread just out of the oven and I will be happy…
Although the stew uses varieties of herbs and spices, I would love to feature about chickpeas (or garbanzo as called in the
Chickpea and Lamb Stew
Recipe adapted from Harira recipe from the Australian Women Weekly.
Ingredients (serves 6-8)
200g dried chickpeas
2 medium onions, finely chopped
2 trimmed celery stalk, sliced
2 cloves of garlic, crushed
4 cm piece fresh ginger, crushed
1 tsp ground cinnamon
½ tsp ground black pepper
Pinch of saffron thread
500g diced lamb
3 large tomatoes, seeded then chopped coarsely
4 – 5 cups of water, or as needed
½ cup firmly packed fresh coriander leaves
2 tablespoons fresh lemon juice
- Soak chickpea in water overnight. Drain, rinse under cold water then drain again.
- Heat olive oil in a sauce pan, cook onions, celery, and garlic until onion softens. Add ginger, cinnamon, pepper and saffron. Stirring for 2 mins or until fragrant. Add lamb, stir until lamb is browned (about 5 mins)
- Add chickpea and tomato; cook for about 5 mins or until tomato softens.
- Add water, bring to the boil then reduce heat. Cover the pot and simmer for 1-1.5 hours or until the chickpea and lamb soften. Add more water is needed.
- Stir in coriander and lemon juice. Serve with crusty breads if desired.
This week WHB comes to beautiful