Slow-cooker lamb, chickpea, and squash stew
0
Points®
Total time: 4 hr 40 min • Prep: 25 min • Cook: 4 hr 15 min • Serves: 4 • Difficulty: Easy
Bring some Moroccan flair to your dinner table with this filling and flavorful lamb stew. Four hearty 2-cup servings come together in your slow cooker with a minimal 25 minutes of prep. If you are new to kabocha squash, they are 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. The rich stew is super warming and full of complex flavors thanks to the spice combination that work double duty creating tantalizing aromas as the stew cooks. This dish is great for entertaining. Serve with some steamed rice to make sure all the juices are consumed or warm some store-bought naan bread to keep the namadic theme and sop up the delicious broth.
Ingredients
Cooking spray
4 spray(s)
Uncooked lean and trimmed lamb leg
1 pound(s), cut into 1-inch pieces
Table salt
¾ tsp
Uncooked onion
1 medium, chopped
Garlic
4 clove(s), minced
Ground cumin
2 tsp
Paprika
1½ tsp
Ground coriander
1 tsp
Ground ginger
½ tsp
Cayenne pepper
⅛ tsp
Reduced sodium chicken broth
2 cup(s)
Plum tomato
4 medium, cut into 1-inch chunks
Canned chickpeas (low sodium)
15½ oz, rinsed and drained
Uncooked kabocha squash
2 pound(s), peeled, seeded, cut into 1 1/2-inch chunks
Cilantro
2 Tbsp, chopped fresh
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
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