Middle Eastern Slow-Cooked Stew with Lamb, Chickpeas, and Figs

Make this dish, aromatic with spices, up to two days ahead, and store it in the refrigerator. Reheat before serving; you can keep it warm in a slow cooker.


8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 310
Caloriesfromfat 18 %
Fat 6.2 g
Satfat 1.8 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 21.4 g
Carbohydrate 44.5 g
Fiber 6.6 g
Cholesterol 49 mg
Iron 2.7 mg
Sodium 542 mg
Calcium 90 mg


1 teaspoon olive oil
Cooking spray
1 1/2 pounds boneless leg of lamb, trimmed and cubed
4 cups onion, sliced and separated into rings
1 3/4 cups water, divided
5 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon saffron threads, crushed
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper
1 (3-inch) cinnamon stick
1 (14-ounce) can less-sodium beef broth
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
2 cups baby carrots
1 cup golden raisins
1/2 cup dried figs, halved
2 tablespoons chopped fresh mint
1 teaspoon salt


Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray. Add half of lamb; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining lamb. Return first batch of lamb to pan. Add onion, 1/4 cup water, and garlic to pan; cook 4 1/2 minutes or until lightly browned, scraping the pan to loosen browned bits. Add cumin, coriander, ginger, saffron, allspice, pepper, and cinnamon; cook 30 seconds, stirring constantly. Stir in broth and 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in chickpeas, carrots, raisins, and figs; cover and simmer 20 minutes or until carrots are tender. Stir in mint and salt.


David Bonom,

Cooking Light

December 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note