Lamb and Chickpea Stew with Flatbread
A hearty Lamb and Chickpea Stew with Flatbread that warms you from the inside out. This Mediterranean-inspired dish combines tender lamb, protein-rich chickpeas, and aromatic spices to create a meal that's both nourishing and satisfying.
Ingredients
- 2 lbs lamb shoulder cut into 1-inch cubes
- 2 cans 15 oz each chickpeas, drained and rinsed
- 2 medium onions diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can 14 oz diced tomatoes
- 4 cups beef or vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
- 3 cups all-purpose flour
- 1 cup warm water
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon active dry yeast
Instructions
- Season lamb cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
- Brown the lamb in batches until golden on all sides (about 5 minutes per batch). Remove and set aside.
- In the same pot, sauté onions until translucent (about 5 minutes). Add garlic and cook for another minute.
- Stir in tomato paste and spices, cooking until fragrant (about 1 minute).
- Return lamb to the pot, add diced tomatoes, chickpeas, and broth. Bring to a boil.
- Reduce heat, cover, and simmer for 1.5-2 hours until lamb is tender.
- Combine warm water and yeast, let stand for 5 minutes until foamy.
- Mix flour and salt in a large bowl. Add olive oil and yeast mixture.
- Knead for 5-7 minutes until smooth. Let rise for 1 hour.
- Divide into 8 portions, roll each into thin circles.
- Cook in a hot skillet for 2-3 minutes per side until puffed and spotted brown.