Lamb and Chickpea Stew with Spinach

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Lamb and Chickpea Stew with Spinach

This aromatic lamb stew is made with hearty chickpeas, fire roasted tomatoes and spinach. Ideal for prepping ahead and great for freezing, this lamb soup recipe is bursting with flavor.

Course Main Dish, Soup

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10

Cook Time 30

Servings

Calories 340kcal

Author Liz Della Croce

Ingredients

1 tablespoon olive oil
1 medium onion diced
salt and pepper to taste
4 cloves garlic minced
1 pound ground lamb
1 tablespoon cinnamon
2 teaspoons cumin
2 teaspoons smoked paprika
½ teaspoon cayenne optional
4 cups chicken broth
14 ounces canned chickpeas drained and rinsed
14 ounces fire roasted diced tomatoes
4 cups spinach

Instructions

Heat olive oil in a large soup pot over medium high heat. Add onions and pinch of salt and pepper and saute until tender, about 7-8 minutes. Stir in garlic and heat until fragrant, about 30 seconds.
1 tablespoon olive oil, 1 medium onion, salt and pepper, 4 cloves garlic
Add lamb to the pan along with another pinch salt and pepper and begin breaking up with wooden spoon. Add cinnamon, cumin, smoked paprika and cayenne. Saute lamb until browned, about 6-8 minutes, stirring regularly.
1 pound ground lamb, 1 tablespoon cinnamon, 2 teaspoons cumin, 2 teaspoons smoked paprika, 1/2 teaspoon cayenne
Once lamb is browned, add in chicken broth, chick peas and tomatoes. Bring to a boil then reduce to low. Simmer for 20 minutes. Stir in spinach right before serving. Check for seasoning and adjust before serving. Garnish with fresh parsley if you wish.
4 cups chicken broth, 14 ounces canned chickpeas, 14 ounces fire roasted diced tomatoes, 4 cups spinach

Nutrition