Middle Eastern Lamb and Chickpea Stew

🥕 Ingredients

• 500g lamb shoulder, cubed
• 400g canned chickpeas, drained
• 3 tablespoons tahini
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 bunch fresh parsley, chopped
• 2 teaspoons ground cumin
• Salt to taste
• Black pepper to taste
• 500ml vegetable broth

👨‍🍳 Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the cubed lamb and brown on all sides, about 5 minutes.
4. Stir in the ground cumin, salt, and black pepper.
5. Add the chickpeas and vegetable broth, bringing the mixture to a simmer.
6. Cover and cook on low heat for about 45 minutes until lamb is tender.
7. Stir in the tahini and chopped parsley, cooking for another 5 minutes.
8. Serve hot, garnished with additional parsley if desired.