Lamb and Chickpea Stew

I've been cooking lots. You wouldn't know it because I've been neglecting SatltySourSpiceySweet. I promise to share more. Good news is that I've made lots of yummy things the last few weeks. The creative juices have been flowing.

Here's a recipe that I have adopted from Cooking Light. Chickpeas are so much more then hummus. They are wonderful all on their own. Try eating them whole.

1 pound of lamb stew meat
1 medium onion, roughly chopped
1 red pepper, roughly chopped
5-6 cloves of garlic, minced
1/2 tsp salt
1/4 to 1/2 tsp aleppo pepper (red pepper flake will work too)
1 tsp cumin
1 TB tomato paste
1 TB honey
2 cups chicken stock (homemade is best, but store bought is good too)
1/4 cup cilantro, chopped
2 cups of chickpeas (or 1 15 oz). I actually bought the dried beans, and used chickpeas in a bunch of different recipes over a week.

Heat up dutch oven or large soup pot with a a little olive oil. Pat stewing meat dry, sprinkle with a little salt and pepper. Brown meat on both sides, and then set aside. Add onions, red pepper and garlic. Cook for a few minutes, then add salt, aleppo pepper and cumin. Cook for another few minutes. Add back lamb, and add tomato paste and honey. Stir until meat is coated with paste and honey. Add chicken stock and chickpeas. Bring to boil and then turn to low and let simmer covered for 1 hour.

Stir in cilantro before serving. Best to serve over couscous.