Quick Chicken and Bean Stew
Lamb and Chickpea Stew
| By : |
| Prep Time | 15 minutes |
| Cook Time | 36 minutes |
| Servings |
4-6 servings
|
Ingredients
- 1 cup dried chickpeas soaked 8 hours or overnight
- 2 tbsp vegetable oil divided
- 1 lb lamb stew meat
- 1 large onion chopped
- 1 tbsp minced Garlic
- 1 1/2 tsp salt
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/4 tsp black pepper
- 1 1/2 cups chicken broth
- 14 ounces diced tomatoes
1 can - 1/2 cup chopped dried apricots divided
- 1/4 cup chopped fresh Italian parsley
- 2 tbsp lemon juice
- 1 tbsp honey
- Hot cooked couscous
Ingredients
|
Instructions
- Drain and rinse chickpeas. Press Sauté; heat
1 tablespoon oil in Instant Pot®. Add lamb; cook about 6 minutes or until browned. Add remaining1 tablespoon oil and onion to pot; cook and stir 3 minutes or until softened. Add garlic, salt, cumin, turmeric, coriander, cinnamon and pepper; cook and stir 1 minute. Add broth and tomatoes; cook and stir 2 minutes, scraping up browned bits from bottom of pot. Stir in chickpeas and half of apricots; mix well. - Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 20 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Press Sauté; add remaining half of apricots to pot. Cook 5 minutes or until sauce is reduced and thickens slightly, stirring frequently. Stir in parsley, lemon juice and honey. Serve over couscous.
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