Slow Cooked Moroccan Lamb and Chickpeas

Serves 4-6

Time 8 hours 30 minutes

Ingredients

500g lean lamb shoulder or leg, cut into 2 cm cubes

2 tbsp extra virgin olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium sweet potatoes, cubed

2 carrots, sliced into thick rounds

1 red capsicum, diced

1 zucchini, chopped

1 can (400g) chickpeas, drained and rinsed

1 can (400g) diced tomatoes

2 cups vegetable or chicken stock

1 tsp ground cumin

1 tsp ground coriander

1 tsp cinnamon

½ tsp turmeric

½ tsp smoked paprika

Salt and black pepper to taste

1 cup chopped kale or spinach (added at the end)

2 tbsp chopped dried apricots (optional)

2 tbsp fresh coriander, chopped (for garnish)

Juice of ½ lemon

Method

Heat 1 tbsp of extra virgin olive oil in a large skillet over medium-high heat. Add the cubed lamb and brown on all sides (about 3-4 minutes). Transfer to the slow cooker.

In the same skillet, reduce the heat to medium and add the remaining 1 tbsp of extra virgin olive oil. Cook the diced onion until translucent (about 3-4 minutes). Add the minced garlic, cumin, coriander, cinnamon, turmeric, and smoked paprika and sauté for another minute, then add this mixture to the slow cooker.

Add the sweet potatoes, carrots, capsicum, zucchini, chickpeas, diced tomatoes, and vegetable broth to the slow cooker. Season with salt and black pepper.

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lamb is tender and the vegetables are cooked through.

TIP:

Add greens and sweetness: About 15 minutes before serving, stir in the chopped kale or spinach and apricots.

Finishing touch: Squeeze lemon juice over the stew, stir, and adjust seasoning if needed.

Serve: Garnish with fresh coriander and enjoy with whole-grain couscous or quinoa.