My family is very fond of what I call soup/stew. It’s not really a stew, more like a very substantial soup. it’s a soup that is a full meal, and it perfectly describes this Lamb Soup/Stew with Garbanzos and Winter Squash. You could serve it with a salad or throw in some baby spinach to wilt just before serving. Ta Da greens., nothing more needed.
This is a phase 3 dinner, 2 cups equal one serving.
Lamb Soup/Stew with Garbanzos and Winter Squash
4 servings – 8 cups
- 2 teaspoons ground cumin or cumin seeds
- 1 teaspoon ground cardamon, or cardamon seeds
- 1 teaspoon ground coriander or coriander seeds
- 1/2 teaspoon ground tumeric
- 1/4 teaspoon freshly ground pepper plus more to taste
- Pinch of red pepper flakes
- 1 teaspoon salt plus more as needed for taste
- 1 pound ground lamb
- 2 teaspoons grape seed oil
- 1 medium red onion, half diced and half sliced into thin rounds
- 2 large cloves of garlic, finely diced
- 1 red or orange bell pepper, chopped
- 1 large delicata squash, peeled, seeded and diced into 3/4 inch cubes; or other winter squash – about 4 cups
- 1 can of garbanzo (chickpea) beans drained and rinsed
- 3 cups of chicken or vegetable stock, low sodium
- optional – handful of golden raisins or roughly chopped dried apricots
- For garnish – chopped cilantro, flat leaf parsley, mint, or chives…or combination of all
- Combine the cumin, cardamon and coriander in a small heavy skillet and toast until slightly brown. This will happen quickly if using ground spices. Watch carefully. If whole spices, cool and grind in a spice grinder or mortar and pestle.
- Heat the grape seed oil in a large skillet or pot on medium heat, add the ground lamb and brown (drain if there is a lot of fat and return to the skillet or pot).
- Add the onion, garlic, and spices. Stir until blended and smelling aromatic, about 5 minutes.
- Add the bell pepper, squash, garbanzo beans and stock.
- Bring to a boil, turn down the heat, cover and simmer for 30 minutes until the vegetables are cooked and flavors blended. Add the optional dried fruit, taste for salt, and simmer an additional 5 minutes.
- If not on the Fast Metabolism Diet, I would recommend the optional dried fruit.
This recipe is adapted and modified from one in the NY Times.
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A definite ‘yes’ in my book! Love lamb. Love beans instead of say potatoes. Love that more and more bloggers are suggesting the basic cumin, coriander and turmeric which make a dish sing. Love all the vegetables and may try some dried fruit as well . . . . oh, perhaps I’ll wait for the temp gauge to return to at least the 30C from the 40Cs ere I try . . . .
You’ll have to bookmark it for 6 months from now. I have ‘tomato envy’ of the Southern Hemisphere this time of year. It’s a great combination of spices isn’t it? I love it as well.