Lamb and Chickpea Stew

What is it about inviting people over for dinner that opens up the day to be a bit of a crazy one? More often then not the day guests are meant to arrive for dinner is the day you were late getting home because traffic was terrible, or the kids destroyed the clean house you worked on all day, as well as other disasters.  So when it comes to dinner plans it can be quite stressful.  That is why I love to prepare easy dishes that can be done well ahead of time and be ready when people arrive.  It gives me the freedom to know that no matter how stressful or crazy the day is my dinner is one thing I don't have to worry about. 

Lamb and Chickpea Stew

1 1/2 teaspoons olive oil

1 medium onion, chopped

1 large red bell pepper, chopped (although this time I used a orange pepper)

3 cloves garlic, minced

500g (1 lb) ground lamb (although ground beef could also be used)

1 tsp, or more to taste

6 plum tomatoes, chopped

1 410g can chickpeas, rinsed

2 Tbsp harissa paste or 3 tsp chili powder

1 Tbsp cumin

1/2 tsp dried mint

1/4 tsp ground cinnamon

 chopped fresh cilantro 

(adapted from www.eatingwell.com)

Heat oil in a medium saucepan over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes.

Add lamb and salt and cook, stirring and breaking up with a spoon, until no longer pink, about 4 minutes.

Add tomatoes and cook, stirring occasionally, until they have released their liquid and are beginning to break down, about 4 minutes more.


Add chickpeas, harissa (or chili powder), cumin and cinnamon and cook, stirring, 1 minute more. At this stage the pot can be kept on low and allowed to simmer until your guests arrive.  Serve garnished with cilantro over rice.