Lamb Stew with Spinach and Garbanzo Beans

A super-flavorful stew that that can be made in a crockpot or on the stovetop. It is great on the stovetop, incredible in the crockpot.
Crockpot: Prep: 10 minutes; Cook 6 hrs; Finish prep 10 minutes. Stovetop: Prep: 20 minutes; Cook 1 hr; Finish prep 10 minutes.

Ingredients

  • 1 1/4 pounds lamb shoulder or stew meat, cut into 1-inch pieces
  • Garlic powder
  • 3 tablespoons olive oil
  • 1 onion, coarsely chopped
  • 1 cup 1/2-inch pieces peeled carrots
  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/2 cup canned chicken broth
  • 1/2 cup tomato sauce
  • 1 tablespoon fresh lemon juice
  • 1 10-ounce package ready-to-use spinach leaves
  • Lemon wedges


Instructions (Stovetop)

  1. Sprinkle lamb with salt, pepper, and garlic powder.
  2. Heat oil in heavy large pot over medium-high heat.
  3. Add lamb and sauté until brown, about 10 minutes.
  4. Add onion and carrots and sauté until beginning to brown, about 5 minutes.
  5. Add garbanzo beans, broth, tomato sauce, and lemon juice and bring to simmer.
  6. Reduce heat to medium-low, cover pot and simmer gently until lamb is tender, about 1 hour.
  7. Add spinach to stew. Cover and cook until spinach wilts, stirring often, about 8 minutes.
  8. Season stew with salt and pepper.
  9. Serve with lemon wedges.

To make in the crockpot:

  1. Assemble all ingredients except the spinach in the crockpot.
  2. Cook on low for 6 hours.
  3. Add spinach to stew.
  4. Put crockpot on high and cook until spinach wilts, about 10 minutes.
  5. Season with salt and pepper.