4 Serves
55 Mins
Heat a large casserole dish over high heat and brown the lamb until seared on all sides.
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TunisianVitamin E
4 mg / 15 mgVitamin K
589 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
22 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
456 µg / 400 µgCalcium
199 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
216 mg / 420 mgPhosphorus
749 mg / 1,250 mgPotassium
1863 mg / 4,700 mgSodium
321 mg / 2,300 mgZinc
11 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
6 g / 20 gCholesterol
214 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Remove the lamb from the casserole, leaving one tablespoon of fat behind and discarding the excess. Reduce the heat to medium and sauté the garlic, onion, and fresh spinach until the onion is translucent and the spinach has wilted.
Return the browned lamb to the casserole. Stir in the tomato puree, cumin, harissa, cooked chicken, chickpeas, lemon juice, salt, and pepper. Reduce heat to low and simmer for 20 minutes.
Add the pasta to the stew and continue to cook for 15 minutes, or until the pasta is tender and fully cooked.
13
g54
g9
g
Tunisian
Italian