Lamb and Eggplant Stew with Chickpeas and Spinach.
Call it a stew, a chili, a sabzi! Whatever you call it, my Lamb and Eggplant Stew with Chickpeas and Spinach is a middle eastern taste sensation that is not only delicious but super nutritious! Enhanced with the flavors of the middle east, this stew gives us comfort and warmth and is perfect for this autumn season! My Lamb and Eggplant Stew with Chickpeas and Spinach is simple to prepare with just a handful of organic ingredients and aromatic spices. I like to serve it over pearl couscous but it can be served alone with naan or pita bread or even a crusty bread and a fresh salad! Enjoy
1/4 cup extra virgin olive oil
2 organic garlic cloves, sliced or chopped
1 medium organic onion, cut up
1/4 cup chopped organic fennel
1/4 cup chopped organic red pepper
1 small organic eggplant, sliced then chopped
2 tablespoons Ras el Hanout seasoning
1 pound free range ground lamb seasoned with salt, pepper, Tunisian red pepper flakes, dried cumin, fennel and coriander to taste
2 ripe organic tomatoes, chopped
Water as needed(1/2 cup or so)
1 can drained chickpeas
5-6 ounces chopped organic spinach
In a medium stockpot, heat olive oil to medium high
Add the vegetables and the Ras el Hanout, sauté for a few minutes
Stir in the seasoned lamb and brown
Add the tomatoes and water
Lower to simmer
Add in the garbanzo beans, simmer for 10 minutes or so
Stir in the chopped spinach
Remove from heat, cover and let rest
Serve with bread of choice or on top of couscous or orzo and a fresh salad! Enjoy
Visit us often and buy the Simply Natural Gourmet Cookbook!
https://simplynaturalgourmet.com
http://facebook.com/simplynaturalgourmet
http://twitter.com/simplynaturalgo
You can also purchase the cookbook at: http://naturalstuff.net
Try fabulous single origin spices and seasoning blends at Burlap and Barrel