Lamb and Chickpea Stew
Servings Prep Time
4-6servings 15minutes
Cook Time
Servings Prep Time
4-6servings 15minutes
Cook Time
  • 1cup dried chickpeassoaked 8 hours or overnight
  • 2tbsp vegetable oildivided
  • 1lb lamb stew meat
  • 1 large onionchopped
  • 1tbsp minced Garlic
  • 1 1/2tsp salt
  • 1 1/2tsp ground cumin
  • 1tsp ground turmeric
  • 1tsp ground coriander
  • 1tsp ground cinnamon
  • 1/4tsp black pepper
  • 1 1/2cups chicken broth
  • 14ounces diced tomatoes1 can
  • 1/2cup chopped dried apricotsdivided
  • 1/4cup chopped fresh Italian parsley
  • 2tbsp lemon juice
  • 1tbsp honey
  • Hot cooked couscous
  1. Drain and rinse chickpeas. Press Sauté; heat 1 tablespoon oil in Instant Pot®. Add lamb; cook about 6 minutes or until browned. Add remaining 1 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.
  2. Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 20 minutes.
  3. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  4. 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.