An abundance of fresh herbs and spices for my inspired Lamb Stew with Eggplant and Chickpeas. Lamb is a versatile meat that can be cooked anytime during the year and for any occasion. Instead of cooking meat with potatoes to get that creamy texture, add chickpeas.
Chickpeas are also called garbanzo beans. As one of the oldest consumed crops in the world, chickpeas have many health benefits. Chickpeas. Chickpeas can boost digestion, increase protection against diseases and can keep your blood sugar levels stable.
Adding potatoes to a meat dish should not be the only option. Adding more legumes such as Garbanzo beans or chickpeas to any meat dish is considered comfort food. The legumes add more flavor to any meat of poultry dish.
I decided to add eggplant for an added boost of healthiness and to keep the texture of the dish. Boneless lamb shoulder meat is best to use if you want a meaty dish.
This dish is best served with rice or any other grain dish you prefer. Just remember that the smaller the lamb pieces are the quicker they will cook.
Lamb Stew with Eggplant and Chickpeas slow cooked with an abundance of herbs and spices. Creamy and delicious; best enjoyed with white rice.
2 pounds, boneless lamb shoulder, cut into 1-inch chunks, cleaned with vinegar or lemon and pat dry
2 tablespoons herbs and spice blend
1 ½ teaspoon sea salt
2 tablespoons balsamic vinegar
1 cup canned crushed tomatoes or 1 cup chopped fresh juicy tomatoes
1 teaspoon cumin powder
1-15 oz can chickpeas, rinsed and drained
1 - 2 pounds eggplant, cut into 1 inch cubes
1 medium size white onion, sliced
1 ½ cup unsweetened coconut milk
Hot pepper, optional
Fresh parsley for garnish
In a bowl, mix lamb, herbs and spice blend, salt and balsamic vinegar. Cover and let marinate overnight or for 2 - 4 hours in the refrigerator.
Remove lamb pieces from marinade and shake off excess marinade. In a heavy bottom pan, heat oil. Brown all pieces over medium high heat, working in batches and turning them as needed. Transfer the pieces to a plate as they browned.
Reduce the heat to low, return the lamb to the pan, add the marinade, bring to a boil and cook for about 5 minutes.
Add the tomatoes, onion, cumin powder, season with salt and pepper if preferred. Cover and adjust the heat so the mixture can simmer for about 12 to 15 minutes.
Add eggplant, chickpeas, coconut milk, hot pepper and cook stirring occasionally until meat is fully cooked. Add additional seasoning while cooking if preferred.
Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Caribbean Green Living.