Mediterranean Lamb & Chickpea Stew with Sweet Figs
Experience the rich and aromatic flavors of the Mediterranean with this Slow-Cooked Lamb & Chickpea Stew, infused with fragrant spices and sweet figs. This traditional dish marries tender lamb and hearty chickpeas with the natural sweetness of golden raisins and figs, complemented by the warmth of spices like cumin and coriander. Perfect for family gatherings or meal prep, this stew is even better when made ahead of time, allowing the flavors to mature. Enjoy a bowl of this comforting stew that offers a delightful balance of savory and sweet in every bite.
8
Servings
310
Calories
19
Ingredients
Ingredients
Olive oil
1 (teaspoon)
Boneless leg of lamb
1.5 (lbs, trimmed and cubed)
Onions
4 (cups, sliced and separated into rings)
Water
1.75 (cups, divided)
Garlic cloves
5 (minced)
Ground cumin
0.5 (teaspoon)
Ground coriander
0.5 (teaspoon)
Ground ginger
0.5 (teaspoon)
Saffron threads
0.25 (teaspoon, crushed)
Ground allspice
0.25 (teaspoon)
Cayenne pepper
0.125 (teaspoon)
Cinnamon stick
1 (3-inches)
Beef broth
14 (ounces, canned)
Chickpeas
15.5 (ounces, drained)
Baby carrots
2 (cups)
Golden raisins
1 (cup)
Dried figs
0.5 (cup, halved)
Fresh mint
2 (tablespoons, chopped)
Salt
1 (teaspoon)
Instructions
1
Heat the olive oil in a large pot over medium-high heat. Lightly coat the pan with cooking spray.
2
Add half of the cubed lamb to the pot and sauté for about 8 minutes, or until browned. Remove the browned lamb from the pot and set aside.
3
Repeat the browning process with the remaining lamb, then return the first batch back to the pot with the rest of the lamb.
4
Add the sliced onions, 1/4 cup of water, and minced garlic to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the onions are softened and lightly browned. Scrape up any browned bits from the bottom of the pan.
5
Stir in the cumin, coriander, ground ginger, saffron threads, allspice, cayenne pepper, and the cinnamon stick. Cook for an additional 30 seconds while stirring constantly to release the flavors.
6
Pour in the beef broth and 1 1/2 cups of water. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Let it cook for 1 hour.
7
After an hour, add in the drained chickpeas, baby carrots, golden raisins, and halved dried figs. Stir well, cover the pot, and continue to simmer for another 20 minutes, or until the carrots are tender.
8
Finally, stir in the chopped fresh mint and salt just before serving.
9
For optimal flavor, allow the stew to cool and refrigerate for up to 2 days before serving. Reheat gently in a slow cooker or on the stovetop, and enjoy the melded flavors.
Nutrition Information
6.2 g
Fat
44.5 g
Carbs
21.4 g
Protein
6.6 g
Fiber
49 mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Lamb & Chickpea Stew with Sweet Figs?
It is a slow-cooked, aromatic stew featuring tender lamb, chickpeas, and sweet dried fruits like figs and raisins, seasoned with traditional Mediterranean spices.
How many servings does this recipe yield?
This recipe makes 8 servings.
What is the calorie count per serving?
Each serving contains 310 calories.
Can I make this stew ahead of time?
Yes, it is recommended to let the stew cool and refrigerate for up to 2 days before serving to allow the flavors to mature and meld.
What type of lamb is best for this recipe?
The recipe calls for 1.5 lbs of boneless leg of lamb, trimmed and cubed.
How many chickpeas are needed?
One 15.5-ounce can of chickpeas, drained, is required.
What spices provide the Mediterranean flavor profile?
The stew uses a blend of ground cumin, coriander, ginger, saffron threads, allspice, cayenne pepper, and a cinnamon stick.
How long does it take to brown the lamb?
The lamb should be sautéed in batches for approximately 8 minutes per batch until browned.
What is the protein content per serving?
Each serving provides 21.4 grams of protein.
How much fat is in this dish?
One serving contains 6.2 grams of fat.
What vegetables are included in the stew?
The recipe includes 4 cups of sliced onions and 2 cups of baby carrots.
How much fiber is in one serving?
This stew is a good source of fiber, providing 6.6 grams per serving.
How many garlic cloves are used?
The recipe uses 5 minced garlic cloves.
What fruits add sweetness to the stew?
Golden raisins (1 cup) and halved dried figs (0.5 cup) provide natural sweetness.
How much total water is needed for the recipe?
A total of 1.75 cups of water is used, divided between cooking the onions and the main simmer.
When should the fresh mint be added?
The 2 tablespoons of chopped fresh mint should be stirred in just before serving.
What is the carbohydrate count?
There are 44.5 grams of carbohydrates per serving.
How much cholesterol is in the stew?
Each serving contains 49 mg of cholesterol.
What type of broth is used?
The recipe calls for 14 ounces of canned beef broth.
How long does the stew simmer in total?
It simmers for an initial hour, plus an additional 20 minutes after adding the chickpeas and vegetables.
Is this stew suitable for meal prep?
Yes, its flavors improve over time, making it excellent for preparing in advance and reheating.
Can I reheat this in a slow cooker?
Yes, the stew can be gently reheated in a slow cooker or on the stovetop.
Why is it important to brown the lamb in batches?
Browning in batches ensures the meat sears properly rather than steaming, which builds better flavor for the stew.
How many ingredients are in this recipe?
There are 19 specific ingredients including spices and pantry staples.
Does the recipe use olive oil?
Yes, it uses 1 teaspoon of olive oil combined with cooking spray to brown the lamb.
What size cinnamon stick is required?
A 3-inch cinnamon stick is used to infuse the stew.
How should the onions be prepared?
The onions should be sliced and separated into rings.
Is there any heat or spice in this dish?
The recipe includes 0.125 teaspoon of cayenne pepper for a subtle touch of heat.
How do you prepare the saffron threads?
The 0.25 teaspoon of saffron threads should be crushed before being added to the pot.
What is the texture of the finished carrots?
The carrots should be simmered until they are tender, which takes about 20 minutes.