Libyan Lamb and Chickpea Stew (Ghoriba)
A hearty and flavorful lamb and chickpea stew, slow-cooked with aromatic spices. Ghoriba, in this context, refers to a type of rustic, comforting stew.
🧂 Ingredients
- 1 kg Lamb shoulder(cut into 2-inch cubes)
- 400 g Chickpeas(canned, drained and rinsed, or 200g dried, soaked overnight and cooked)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(canned chopped)
- 2 tbsp Tomato paste
- 750 ml Vegetable broth
- 3 tbsp Olive oil
- 1.5 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 1 small Cinnamon stick
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
- 1/4 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.
💡 Tip: Browning develops deep flavor. - 2
Add chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste, cumin, coriander, and turmeric. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 4
Return the browned lamb to the pot. Add the chopped tomatoes, vegetable broth, cinnamon stick, and bay leaf. Season with salt and pepper.
💡 Tip: Adjust seasoning as you go. - 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, or until the lamb is very tender.
💡 Tip: Low and slow cooking is key for tender lamb. - 6
Add the drained and rinsed chickpeas to the stew. Continue to simmer, uncovered, for another 20-30 minutes, allowing the sauce to thicken slightly.
- 7
Remove the cinnamon stick and bay leaf before serving. Taste and adjust seasoning if necessary.
💡 Tip: Remove aromatics before serving for a cleaner taste. - 8
Ladle the stew into bowls and garnish generously with fresh chopped cilantro and parsley.
💡 Tip: Fresh herbs add brightness.
💡 Pro Tips
- ✓For a deeper flavor, you can marinate the lamb overnight with some of the spices.
- ✓If using dried chickpeas, ensure they are fully cooked before adding to the stew.
- ✓This stew tastes even better the next day as the flavors meld.
🔄 Variations
- Add diced carrots or potatoes along with the chickpeas for a more substantial stew.
- A pinch of cayenne pepper can be added for a touch of heat.
- Serve with crusty bread for dipping.