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 vegetables or legumes also add more flavor to any meat or 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 meal.
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.
Lastly, don’t forget to buy your Noubess Hot and Spicy Original with Herbs from our sister store, Noubess.com.
Here’s the recipe. Enjoy!
- 2 pounds boneless lamb shoulder, cut into 1-inch chunks, cleaned with vinegar or lemon and pat dry
- 2 tablespoons herbs and spice blend
- 1/2 teaspoon Noubess Original Hot and Spicy with Herbs
- 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 spices blend, Noubess Hot and Spicy Original Herbs and Spices, 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.