Moroccan Style Lamb and Chickpea Stew

 So Spring is upon us.. but I still have a few hearty stews to post! LOL With my working hours recently, I have been cooking 3 or 4 meals during the weekend and freezing them away. Stews are great because I could use my “magic” or thermal pot cooker to stew it for hours. I added some chickpeas to bulk up the meal. This resulted in 3 meals for two of us and even have left overs for an additional lunch for AR.

I made some couscous to go with it- Simply follow packet instructions and add in some cut dried figs, cranberries, toasted almonds and cashews and toss through with some chili and cumin spices.

Moroccan Style Lamb and Chickpea Stew 
400 grams of heart smart lamb diced
1 can of chick peas-rinsed and rinsed to reduce salt content
1 can of diced tomatoes
1 carrot diced
1 capsicum diced
mushrooms
2 tomatoes diced
2 tablespoon of Moroccan spiced mix
1 tsp of chili powder
1 cup of beef stock
1 red onion chopped

Sauté onion in deep sauce pan.  Add in lamb and cook till brown. Add diced tomatoes and chickpeas + stock. Add in all spices. Add all veges Simmer for around 1-2 hours. Serve with couscous or bread.

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