Here in Morocco they call chickpeas Hummus…not the hummus you think of as dip but acutal chickpeas in a delicious broth with vegetables… Give it a try you wont be disappointed!
1/4 to 1/2 cup Olive oil
1 large yellow onion, chopped
3 carrots, cubed
6 red potatoes (or any small potatoes), peeled, cubed
2.5 lb boneless leg of lamb, fat trimmed, cut into cubes or lamb shoulder, bones removed, fat-trimmed (for vegetarian skip the lamb of course)
3 large garlic cloves, roughly chopped
½ cup dried apricots or raisins
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1/2 tsp each cumin, tumeric, ginger
6 plum tomatoes, cut in halves4oz tomato paste
2 ½ cups low-sodium beef broth or vegetable broth
1 15-oz can chickpeas or 1/2lb cooked chickpeas
In a large Dutch oven or heavy oven-safe pot, heat 2 tbsp olive oil.
In the heated oil, sauté the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
Turn heat to medium-high and return the sautéed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
Add the tomatoes, paste and broth and bring everything to a boil for 5 minutes or so.
Cover the pot and place in the 350 degrees heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
Remove from the oven and serve hot with your choice of rice, couscous, pita bread or your favorite rustic bread.
A simple salad makes a great starter for this hearty meal.