Spiced Lamb and Chickpea Stew with Saffron Rice

Ingredients

• 1 lb lamb stew meat, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 (14.5 ounce) can diced tomato
• 1 cup vegetable broth
• 1 (15 ounce) can chickpeas, rinsed and drained
• Salt and pepper to taste
• For the Saffron Rice: 1 cup rice, 2 cups vegetable broth, a pinch of saffron threads

Instructions

1. Season lamb with salt and pepper.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Sear lamb in batches until browned on all sides. Remove lamb and set aside.
3. Add onion to the pot and cook until softened, about 5 minutes. Add garlic, cumin, coriander, turmeric, and cayenne pepper (if using) and cook for 1 minute more.
4. Return lamb to the pot. Add diced tomato and vegetable broth. Bring to a simmer.
5. Reduce heat, cover, and simmer for 1.5-2 hours, or until lamb is tender.
6. Stir in chickpeas and cook for another 15 minutes.
7. Meanwhile, prepare the saffron rice: In a saucepan, combine rice, vegetable broth, and saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
8. Serve the lamb and chickpea stew over saffron rice.