Hearty Spiced Lamb and Chickpea Stew
A warming and nutritionally dense stew featuring tender lamb and chickpeas in a fragrant, spiced tomato broth. This balanced, one-pot meal is designed to be both satisfying and diabetic-friendly.
1050 Kalorien
$6 pro Portion
$45 Min.
2 Portionen
diabetic-friendly, any cuisine
Zutaten
- 300g lean lamb, cubed
- 1 can (400g) chickpeas, rinsed and drained
- 1 can (400g) chopped tomatoes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 100g fresh spinach
- 200ml low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Pinch of salt and black pepper
- Juice of 1/2 lemon
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Anleitung
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat the lamb cubes dry and season with salt, pepper, cumin, coriander, and turmeric. Brown the lamb on all sides, then remove from the pot and set aside.
- 2.Reduce heat to medium, add the chopped onion to the same pot, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 3.Pour in the chopped tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot. Return the browned lamb to the pot.
- 4.Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 25 minutes, or until the lamb is tender.
- 5.Stir in the drained chickpeas and cook for another 5 minutes to heat through.
- 6.Turn off the heat. Stir in the fresh spinach until it wilts completely. Finish by stirring in the fresh lemon juice and serve warm.
Nährwertinformationen
49g
fat
70g
carbs
30g
fiber
95g
protein
Warum dieses Rezept
This recipe is excellent for blood sugar management, boasting high protein and fiber from lean lamb and chickpeas to slow glucose absorption. It's a balanced, nutritious meal rich in vitamins and minerals from vegetables, without relying on added sugars.