Moroccan-Spiced Lamb and Chickpea Stew with Quinoa
A hearty and aromatic one-pot stew inspired by Moroccan flavors. Tender lamb, nutritious chickpeas, and vibrant vegetables are simmered in a fragrant spice blend, served over fluffy quinoa for a complete and satisfying meal.
2680 Kalorien
$3 pro Portion
$70 Min.
4 Portionen
flexitarian, any cuisine
Zutaten
- 400g lean lamb shoulder, cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 courgette, chopped
- 400g can of chickpeas, rinsed and drained
- 400g can of chopped tomatoes
- 500ml vegetable stock
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 pinch of cinnamon
- 180g quinoa
- Salt and black pepper to taste
- Fresh coriander for garnish
Nur für NutriPro-Mitglieder verfügbar.
Anleitung
- 1.Heat 1 tbsp of olive oil in a large pot over medium-high heat. Season the lamb cubes with salt and pepper, and brown them in batches. Remove the lamb and set it aside.
- 2.Add the remaining olive oil to the pot. Sauté the chopped onion for 5-7 minutes until softened. Add the minced garlic, cumin, coriander, turmeric, paprika, and cinnamon, and cook for one minute until fragrant.
- 3.Stir in the chopped bell pepper and courgette, cooking for 5 minutes. Return the lamb to the pot. Add the chopped tomatoes, vegetable stock, and rinsed chickpeas. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, or until the lamb is tender.
- 4.While the stew simmers, rinse the quinoa under cold water. In a saucepan, combine the rinsed quinoa and 360ml of water. Bring to a boil, then cover, reduce heat to low, and cook for 15 minutes until the water is absorbed.
- 5.Fluff the cooked quinoa with a fork. Season the stew with additional salt and pepper if needed. Serve the stew hot over the quinoa, garnished with fresh chopped coriander.
Nährwertinformationen
25g
fat
60g
carbs
15g
fiber
40g
protein
Warum dieses Rezept
This recipe is a well-balanced, high-protein meal, rich in fiber from chickpeas and vegetables. Lamb provides iron and B12, while quinoa offers complex carbs and essential amino acids, supporting sustained energy and muscle health.
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