Slow-Cooker Lamb, Chickpea, and Squash Stew

3
Total Time
4 hr 40 min
Prep
25 min
Cook
4 hr 15 min
Serves
4
Difficulty
Easy

Ingredients

uncooked lean and trimmed lamb leg(s)

1 pound(s), cut into 1-inch pieces

table salt

¾ tsp

uncooked onion(s)

1 medium, chopped

garlic clove(s)

4 medium clove(s), minced

ground cumin

2 tsp

paprika

1½ tsp

ground coriander

1 tsp

ground ginger

½ tsp

cayenne pepper

tsp

reduced-sodium chicken broth

2 cup(s)

plum tomato(es)

4 medium, cut into 1-inch chunks

canned drained chickpeas

15½ oz, rinsed and drained

uncooked winter squash

2 pound(s), kabocha variety, peeled, seeded, cut into 1 1/2-inch chunks

cilantro

2 Tbsp, chopped fresh

cooking spray

1 spray(s)

Instructions

  1. Spray large skillet with nonstick spray and set over medium-high heat. Sprinkle lamb with 1/2 teaspoon of salt. Add half of lamb to skillet and cook, stirring often, until lamb is browned, about 5 minutes. Transfer to 5- or 6-quart slow cooker. Repeat with remaining lamb.
  2. Add onion, garlic, cumin, paprika, coriander, ginger, cayenne, and remaining 1/4 teaspoon salt to skillet and cook, stirring constantly, until onion begins to soften, about 2 minutes. Add broth to skillet and cook, stirring to scrape up browned bits from bottom of pan, about 1 minute. Add broth mixture to slow cooker.
  3. Add tomatoes and chickpeas to slow cooker and stir to combine. Arrange squash on top in even layer. Cover and cook 4–5 hours on High or 8–10 hours on Low. Serve sprinkled with cilantro.
  4. Per serving: 2 cups

Notes

Kabocha squash are small, squat, round squash with a stippled green or orange exterior. The flesh is thick and dark orange and cooks up with a creamy texture. If you can't find it, use butternut squash instead.

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