.jpg&w=3840&q=75)
4 Serves
46 Mins
Using a sharp chef's knife, dice the onion and mince the garlic cloves on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
FrenchVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
19 µg / 2.4 µgFolate
86 µg / 400 µgCalcium
35 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
546 mg / 1,250 mgPotassium
718 mg / 4,700 mgSodium
197 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2300 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat on the stove.
Add the lamb stew meat to the pot and brown it on all sides, then stir in the prepared onions and garlic until softened.
Stir in the chickpeas and season the mixture thoroughly with salt and pepper.
Cover the pot and simmer the stew over low heat until the lamb is tender and the flavors have melded together.
26
g53
g41
g
French
Algerian