👨‍🍳 作り方

1. 1

   Prepare the chickpeas: If using dried chickpeas, soak them overnight. Drain and cook in fresh water with a bay leaf until tender (about 1.5-2 hours). Drain and set aside. If using canned, drain and rinse.

   💡 プロのコツ: Cooking dried chickpeas yields a better texture for stews.
2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season lamb cubes with salt and pepper. Sear the lamb in batches until browned on all sides. Remove lamb from the pot and set aside.

3. 3

   Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the cumin, paprika, coriander, and cinnamon. Cook for 1 minute until fragrant.

5. 5

   Return the seared lamb to the pot. Add the diced tomatoes, lamb or beef broth, and the bay leaf. Bring to a simmer.

   💡 プロのコツ: Ensure the liquid covers most of the lamb.
6. 6

   Reduce heat to low, cover the pot, and simmer for 1 hour, or until the lamb is beginning to tenderize.

7. 7

   Add the cooked chickpeas to the pot. Continue to simmer, covered, for another 30-45 minutes, or until the lamb is fork-tender and the chickpeas are fully heated through. Season with additional salt and pepper to taste.

   💡 プロのコツ: If the stew becomes too thick, add a little more broth or water.
8. 8

   Remove the bay leaf before serving. Garnish with fresh chopped parsley.

   💡 プロのコツ: Serve hot with crusty bread or rice.