Lamb and Chickpeas with Couscous

Published 05/01 2014 06:55AM

Updated 05/01 2014 07:08AM

Lamb and chickpeas with couscous

- 2 lbs lamb stew meat
- 1 onion diced
- 3 cloves garlic, minced
- 1 stalk celery, minced
- 2-3 carrots, finely chopped
- 3 dried chilies, roughly chopped
- 1 cup dry red wine, such as Windy Wine Co. Angus Red
- 1 can diced tomatoes
- 1 can chickpeas
- Olive oil
- 1/2 tablespoon each: ground cinnamon, cumin, tumeric, cardamon, nutmeg, paprika
- Salt and pepper

- Heat oil in pan on med high heat
- Add onion,carrot and celery, season with 1/2 teaspoon salt
- Cook until onions start to caramelize, add garlic and chilies, cook 30 seconds
- Add lamb and spices, cook for 1 minute, making sure spices do not burn.
- Add wine,tomatoes and chickpeas and reduce heat, season with salt and pepper to taste
- Let pan simmer for 45 - 60 mins, adding water if needed, until lamb is fork tender
- Spoon lamb on prepared couscous and serve at once

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