This classic one-pot stew combines cubed lamb and chickpeas in an onion and tomato-paste sauce for a light yet hearty main dish. Slow cooking over low heat lets the chickpeas absorb the flavor of the meat.
Cook the cubed lamb in a wide pot until it releases its juices and is lightly browned.
Add the finely chopped onion and cook, stirring, until softened. Add the tomato paste and sauté for a few minutes.
Add the soaked chickpeas and hot water. Bring to a boil, then cover and simmer over low heat.
Once the chickpeas are tender, add the salt and spices and cook for a few minutes more, until the sauce thickens slightly.
Important: Soak the dried chickpeas in plenty of water overnight, then start cooking them in fresh water to help reduce gas. Add the salt only after combining the lamb and chickpeas, not while boiling the chickpeas; adding it too early may keep them firm.
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