Posted on by Cary Gersh

Beef or Lamb and Chickpea Stew

Beef or Lamb and Chickpea Stew
Serves 4
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7047 calories
935 g
474 g
218 g
383 g
59 g
6552 g
14843 g
34 g
1 g
106 g
Nutrition Facts
Serving Size
6552g
Servings
4
Amount Per Serving
Calories 7047
Calories from Fat 1889
% Daily Value *
Total Fat 218g
335%
Saturated Fat 59g
297%
Trans Fat 1g
Polyunsaturated Fat 46g
Monounsaturated Fat 60g
Cholesterol 474mg
158%
Sodium 14843mg
618%
Total Carbohydrates 935g
312%
Dietary Fiber 24g
97%
Sugars 34g
Protein 383g
Vitamin A
1815%
Vitamin C
152%
Calcium
222%
Iron
318%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 tablespoon sweet paprika
  2. 2 tablespoons ground cumin
  3. 1 teaspoon ground cardamom
  4. / teaspoon ground cinnamon
  5. 2 teaspoons kosher salt
  6. / teaspoon ground black pepper
  7. 1 / pounds boneless lamb shoulder roast or boneless beef roast, trimmed of fat and cut into 3/4 inch pieces
  8. 1 head garlic
  9. 2 tablespoons butter
  10. 1 large yellow onion
  11. 2 tablespoons tomato paste
  12. 6 cups water
  13. / pound carrots, halved and cut crosswise into 1/2 inch pieces
  14. 15 / -ounces canned chickpeas, drained
  15. 3 cups baby spinach
  16. 1 cup fresh cilantro, chopped (can use flat-leaf parsley)
  17. 3 tablespoons fresh lemon juice
  18. Whole milk yogurt or sour cream to serve (optional)
Instructions
  1. In a bowl, stir together the paprika, cumin, cardamon, cinnamon, salt and pepper. Reserve half of the spice mixture, then toss the lamb or beef with the remaining spice mixture until well coated. Cut off and discard the top third of the garlic head, leaving the coves intact.
  2. In a Dutch oven over medium-high heat, melt the butter. Add the onions and cook, stirring often, until softened and just beginning to brown around the edges, 5 to 8 minutes.
  3. Add the tomato paste and the reserved spice mixture, then cook, stirring constantly, for 1 minute. Add the water and bring to a boil over high heat, then add the lamb or beef and the garlic head, cut side down. Cover, leaving the lid slightly ajar, and reduce heat to low.
  4. Simmer for 1 hour, adjusting the heat as necessary to maintain a gentle bubble. Add the carrots and continue to simmer, partially covered, for another 30 minutes.
  5. Using tongs, remove the garlic head and squeeze over the stew to release the cloves. Stir in the chickpeas and the spinach and cook until the spinach is wilted, about 5 minutes.
  6. Stir in the cilantro and lemon juice, then adjust seasoning with salt and pepper. Top with a dollop of sour cream or yogurt and sprinkle with chopped cilantro if desired.
Adapted from Recipe from Milk Street magazine
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calories
7047
fat
218g
protein
383g
carbs
935g
more
Adapted from Recipe from Milk Street magazine
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