Spicy Chickpea and Lamb Stew

This recipe is a delicious and hearty lamb shank and chickpea stew inspired by the flavors of Morocco. It is perfect for showcasing odd cuts of lamb, such as the shank, which may be obtained when ordering a whole lamb directly from ranchers. By ordering the whole animal instead of specific cuts, not only does it keep the cost of lamb affordable, but it also ensures that your family is well nourished with high-quality meat. The lamb in this stew is cooked until it becomes tender and falls off the bone, resulting in a rich and flavorful dish.

This recipe for lamb shank and chickpea stew is a culinary delight inspired by the vibrant flavors of Morocco. It showcases the use of odd cuts of lamb, specifically the lamb shank, which is tenderized and infused with a fragrant blend of spices. By ordering a whole lamb from pasture-raised ranchers, you not only support sustainable farming practices but also ensure the highest quality of meat for your family.

The stew is a hearty and nourishing dish that combines the richness of lamb with the earthiness of chickpeas, creating a harmonious blend of flavors. The slow-cooked lamb shanks become incredibly tender, practically falling off the bone, while the chickpeas lend a creamy texture to the stew. The addition of aromatic spices like cumin, coriander, ginger, and fennel seed infuses the dish with warm and enticing aromas.

To complement the robust flavors of the lamb and chickpeas, a simple salad of fresh cucumber and tomato is served on the side. The salad adds a refreshing element, brightened with the tang of lemon and the herbaceous freshness of parsley.

Whether you’re an adventurous cook looking to explore Moroccan cuisine or simply seeking a comforting and satisfying meal, this lamb shank and chickpea stew is sure to impress. The combination of tender lamb, creamy chickpeas, and aromatic spices will transport your taste buds to the bustling streets of Morocco, creating a memorable dining experience for you and your loved ones.

Now, let’s dive into the recipe, starting with the list of ingredients and instructions.

INGREDIENTS

• 1 cup dried chickpeas, picked over and rinsed well
• ¼ teaspoon baking soda
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon powdered ginger
• 1 teaspoon ground fennel seed
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon freshly ground black pepper
• ½ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 teaspoon finely ground sea salt
• 2 lamb shanks, about 3 pounds
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, peeled and sliced into eighths
• 4 carrots, peeled and chopped
• 2 large russet potatoes, peeled and chopped
• 1 cup dates, pitted and chopped
• 1 (14.5-ounce) can peeled and diced tomatoes
• 6 cups cold water
• ½ cup chopped fresh flat-leaf parsley leaves

INSTRUCTIONS

1. Pour the rinsed chickpeas into a medium bowl, cover them with warm water by 2 inches, and stir in the baking soda. Cover the bowl with a kitchen towel and allow the chickpeas to soak for at least 12 and up to 18 hours. Drain them and rinse them well.
2. Whisk the spices and salt together in a small bowl, then sprinkle the mixture evenly over the lamb shanks.
3. Warm the olive oil in the bottom of a Dutch oven over high heat and then sear the seasoned lamb shanks on all sides, about 6 minutes per side.
4. Turn down the heat to medium-low and arrange the onion, carrots, potatoes, soaked chickpeas, dates, and tomatoes around the lamb. Pour in the water.
5. Cover the pot and simmer until the lamb is tender enough to fall off the bone, about 2 hours.
6. Serve the lamb shank and chickpea stew sprinkled with the chopped parsley leaves.