4 Serves
93 Mins
Prepare the ingredients by chopping the onion and peeling the potatoes.
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ChineseVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
168 µg / 400 µgCalcium
70 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
102 mg / 420 mgPhosphorus
533 mg / 1,250 mgPotassium
1482 mg / 4,700 mgSodium
275 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
151 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the vegetable oil in a large pot over medium-high heat and brown the lamb pieces thoroughly.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the chickpeas, potatoes, and enough water to cover the ingredients, then season with salt and black pepper.
Bring the stew to a boil, then reduce the heat to low and simmer until the lamb and potatoes are tender.
30
g75
g15
g
