Slow-Cooker Lamb, Chickpea, and Squash Stew
Uncooked lean and trimmed lamb leg(s)
1 pound(s), cut into 1-inch pieces
1 medium, chopped
4 medium clove(s), minced
Reduced-sodium chicken broth
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
2 Tbsp, chopped fresh
- 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.
- 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.
- 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.
- Per serving: 2 cups