Its still cold outside...and if you're looking for a stew to warm you up, there's a recipe you should try! Ellie Krieger, who wrote the new cookbook You Have It Made stopped by Tonia's Kitchen to talk about her Savory Lamb and Chickpea Stew. Not only is it easy to make, but it also provides for a unique, gourmet flavor that comes from the combination of the Lamb and the Chickpeas. Ellie told Tonia she keeps the ingredients list simple, so you don't have to sweat this stew! Try it, and let this stew warm you up on a cold day.
2 pounds boneless lamb stew meat, cut into 1-inch cubes11/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons olive oil, divided
1 very large onion (1 pound), chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
One 15-ounce can no-salt-added tomato sauce
One 15-ounce can no-salt-added diced tomatoes
Two 15-ounce low-sodium chickpeas, drained and rinsed
4 cups lightly packed, chopped fresh spinach
Season the meat with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat 1 tablespoon of the oil in a wide-bottomed, 6-quart pot over medium-high heat. Add half of the meat and cook, turning once, until browned, 5 to 6 minutes total. Transfer the meat to a plate, then repeat with an additional 1 tablespoon of the oil and the rest of the meat, transferring it to the plate when it is browned.
Add the remaining 1 tablespoon oil to the pot, then add the onion and cook, stirring, until translucent, 6 to 7 minutes. Add the garlic, cumin, remaining 1 teaspoon of salt, the coriander, crushed red pepper flakes, and the remaining 1/4 teaspoon pepper and cook, stirring, 1 minute more. Return the meat to the pan along with any accumulated juices and add the tomato sauce, diced tomatoes with their juices, and chickpeas and bring to a boil. Lower the heat to low, cover, and simmer until the lamb is tender, 90 minutes to 2 hours. Stir in the spinach and cook until it is wilted, 1 minute.
To refrigerate and reheat:
Transfer the stew to an airtight container and refrigerate for up to 4 days.
To reheat, place in a saucepan over medium-low heat, cover, and cook, stirring occasionally, until warmed through, 8 to 25 minutes, depending on the amount. Alternatively, place in a microwave-safe bowl, cover with a splatter guard, and microwave on full power for about 90 seconds to 2 minutes for a single portion.
Transfer the stew to an airtight container and refrigerate for up to 4 days.
To reheat, place in a saucepan over medium-low heat, cover, and cook, stirring occasionally, until warmed through, 8 to 25 minutes, depending on the amount. Alternatively, place in a microwave-safe bowl, cover with a splatter guard, and microwave on full power for about 90 seconds to 2 minutes for a single portion.
To freeze and reheat:
Chill in the refrigerator for 30 minutes. Transfer to sealable plastic freezer bags in the portions desired, and freeze for up to 4 months.
Thaw in the refrigerator for 24 to 36 hours and reheat as above. Or, to thaw quickly, run the bag under hot water for 30 seconds to release the stew from the bag, then transfer it to a pot along with 1 to 2 tablespoons of water per portion. Cover and cook over medium-low heat, stirring occasionally, until warmed through, 15 to 45 minutes, depending on the number of portions being thawed. Add more water to the pot if the bottom is getting dry.
Alternatively, after running the bag under hot water, transfer the stew to a microwave-safe bowl, cover with a splatter guard, and microwave on the defrost setting for about 7 minutes, then heat through on full power for 90 seconds to 2 minutes for a single portion.
Chill in the refrigerator for 30 minutes. Transfer to sealable plastic freezer bags in the portions desired, and freeze for up to 4 months.
Thaw in the refrigerator for 24 to 36 hours and reheat as above. Or, to thaw quickly, run the bag under hot water for 30 seconds to release the stew from the bag, then transfer it to a pot along with 1 to 2 tablespoons of water per portion. Cover and cook over medium-low heat, stirring occasionally, until warmed through, 15 to 45 minutes, depending on the number of portions being thawed. Add more water to the pot if the bottom is getting dry.
Alternatively, after running the bag under hot water, transfer the stew to a microwave-safe bowl, cover with a splatter guard, and microwave on the defrost setting for about 7 minutes, then heat through on full power for 90 seconds to 2 minutes for a single portion.
