Lamb, Tomato & Chickpea Stew

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Lamb, Tomato & Chickpea Stew
  • Cook Time
  • Prep Time
  • 4Servings


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  • 1 cup basmati rice
  • 3 tablespoons olive oil
  • 1 large red onion, chopped
  • 3 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 teaspoon crushed red pepper
  • 1 - 2 tablespoons harissa sauce
  • 2 cans (14.5 oz. each) diced tomatoes with juices
  • 1/2 cup low-sodium chicken stock
  • 1 can (15 oz.) chickpeas, rinsed

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  • 3/4 pound ground lamb
  • 5 ounces baby spinach


Cook the rice according to package directions.

In a large pot, heat 2 tbsp. oil over medium-high. Add the lamb and season with salt and pepper. Cook, breaking up the lamb with a spoon, until browned, about 5 minutes. Transfer to a plate.

In the pot, heat the remaining 1 tbsp. oil over medium. Cook the onion, garlic, spices and harissa, stirring, until onion is tender, 8 minutes; season. Add the tomatoes and stock and cook over medium-high until the sauce thickens, 10 minutes.

Off heat, stir in the lamb, chickpeas and spinach until spinach wilts; season. Serve rice topped with the stew.