Lamb and Chickpea Stew
Jagnje so Leblebija
A hearty and aromatic stew featuring tender lamb, protein-rich chickpeas, and a blend of warming spices. This dish reflects the rich culinary heritage of North Macedonia, often prepared for special occasions or as a comforting family meal.
🧂 Ingredients
- 1 kg Boneless lamb leg(cut into 1-inch cubes)
- 250 g Dried chickpeas(soaked overnight and cooked until tender)
- 2 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(canned diced, or fresh ripe tomatoes, chopped)
- 750 ml Lamb or beef broth
- 3 tbsp Olive oil
- 1.5 tsp Ground cumin
- 1 tsp Sweet paprika
- 1 tsp Ground coriander
- 0.5 tsp Cinnamon
- 1 piece Bay leaf
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 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.
💡 Tip: Cooking dried chickpeas yields a better texture for stews. - 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
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
Stir in the cumin, paprika, coriander, and cinnamon. Cook for 1 minute until fragrant.
- 5
Return the seared lamb to the pot. Add the diced tomatoes, lamb or beef broth, and the bay leaf. Bring to a simmer.
💡 Tip: Ensure the liquid covers most of the lamb. - 6
Reduce heat to low, cover the pot, and simmer for 1 hour, or until the lamb is beginning to tenderize.
- 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.
💡 Tip: If the stew becomes too thick, add a little more broth or water. - 8
Remove the bay leaf before serving. Garnish with fresh chopped parsley.
💡 Tip: Serve hot with crusty bread or rice.
💡 Pro Tips
- ✓For a deeper flavor, brown the lamb in batches to ensure a good sear.
- ✓Adjust the spice levels according to your preference.
- ✓This stew tastes even better the next day, allowing the flavors to meld.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add dried apricots or a touch of honey for a hint of sweetness.
- Include diced carrots or bell peppers along with the onions for added vegetables.
- For a spicier stew, add a pinch of cayenne pepper or red pepper flakes.