Memorial Day Recipes

Chickpea and Lamb Stew

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Chickpea and Lamb Stew

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Serve this dish with some thick and creamy mashed potatoes.

Shared by svenetos

Serving Size / Yield

6 servings

Ingredients

  • 2 Tbs. olive oil
  • 3 lbs. boneless lamb shoulder, cut into 2-inch chunks
  • salt
  • pepper
  • 2 garlic cloves, finely chopped
  • 1 C. dry white wine
  • 1 1/2 C. chopped tomatoes
  • 1 10-oz. pkg. white mushrooms, sliced
  • 2 16-oz. cans chickpeas
  • olive oil

Directions

In a large Dutch oven, heat oil over medium heat. Put lamb pieces in pot so that they are in one layer. Don't stuff them all in. Cook, stirring, until browned on all sides. Should take 20 minutes. Transfer  browned lamb to a plate. Sprinkle with salt and pepper. Cook the rest of the lamb like this. When all of it is browned, spoon excess fat from pan. Scatter garlic in the pan and cook for 1 minute. Add the wine. With a wooden spoon, scrape up and blend in to the browned bits of the bottom of the pan. Bring to a simmer and cook for 1 minute.

Return the lamb to the pot. Add tomatoes and mushrooms. Bring to a simmer. Reduce heat to low. Cover and cook for 1 1/2 hours. Just before you serve, heat the chickpeas and their liquid in a medium saucepan. Then put them in a food processor to puree them. Stir in a bit of olive oil and pepper to taste. Reheat. To serve, scoop some of the chickpeas on the plate. Surround with the lamb stew. Serve.

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