Lamb and Chickpea Tagine

By Kplmrm

Serve this hearty Moroccan-inspired stew over hot cooked couscous.

Yield: 5 servings (serving size: about 2/3 cup lamb mixture, 4 teaspoons pistachios, and 1 1/2 teaspoons cilantro)

Nutritional Information
Calories:432
Fat:15.6g (sat 3.9g,mono 7.5g,poly 2.6g)
Protein:37.9g
Carbohydrate:36.2g
Fiber:5.4g
Cholesterol:98mg
Iron:4.8mg
Sodium:729mg
Calcium:81mg

Ingredients

• 1 tablespoon olive oil
• 1 pound lamb stew meat
• 1 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon ground cumin
• 5 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 teaspoons honey
• 2 1/2 cups fat-free, less-sodium chicken broth
• 1/2 cup golden raisins
• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1/3 cup chopped pistachios
• 2 tablespoons small fresh cilantro leaves

Details

Servings 5
Adapted from find.myrecipes.com

Preparation

Step 1

1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add lamb; sauté 4 minutes, turning to brown on all sides. Remove lamb with a slotted spoon. Add onion, salt, pepper, and cumin to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 seconds, stirring constantly. Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 minutes or until lamb is tender, stirring occasionally. Sprinkle with pistachios and cilantro.