Rosemary and oregano combine to create a delicious and warm flavor in this filling lamb and chickpea stew.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from lamb. Cut lamb into 1-inch cubes. In a 4-quart Dutch oven, cook half the lamb in 2 teaspoons of the oil over medium-high heat until browned, stirring occasionally. Remove lamb from pan. Add remaining oil to the pan. Add remaining lamb and the onion wedges. Cook until meat is browned, stirring occasionally. Drain off any fat. Return all the lamb to the pan.

  • Add water and broth. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes to 1 hour. Add garbanzo beans, green beans, dried oregano (if using), dried rosemary (if using) and pepper. Return to boiling; reduce heat. Simmer, covered, for 5 to 10 minutes or until lamb and green beans are tender.

  • Stir in spinach, tomatoes, tomato paste, fresh oregano (if using) and fresh rosemary (if using). Heat through. To serve, ladle stew into bowls.

Nutrition Facts

249 calories; protein 21.8g 44% DV; carbohydrates 24.3g 8% DV; dietary fiber 5.9g 24% DV; sugars 7.5g; fat 7.5g 12% DV; saturated fat 1.8g 9% DV; cholesterol 46.6mg 16% DV; vitamin a iu 2505.4IU 50% DV; vitamin c 19.8mg 33% DV; folate 103mcg 26% DV; calcium 75.5mg 8% DV; iron 3.3mg 18% DV; magnesium 66.3mg 24% DV; potassium 649.8mg 18% DV; sodium 393.2mg 16% DV.