Slow-Cooked Spiced Lamb with Apricots and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Spiced Lamb with Apricots and Chickpeas

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Spiced Lamb with Apricots and Chickpeas

Enjoy a robust and aromatic dish featuring tender lamb, slow-cooked with a hint of warmth from a blend of spices, sweet dried apricots, and hearty chickpeas. This balanced meal brings savory, sweet, and spice together in a comforting stew perfect for a satisfying dinner.

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NUTRITION

547kcal
Protein
36.2g
Fat
21.9g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Shoulder (113g)

1/2 cup Canned Chickpeas (125g)

20g Dried Apricots, Chopped

1/4 cup Diced Onion (40g)

1 clove Minced Garlic (3g)

1/4 cup Canned Diced Tomatoes (60g)

1/4 cup Low-Sodium Chicken Broth (60g)

1/2 tsp Olive Oil (2.5g)

1/4 tsp Ground Cumin

1/4 tsp Ground Coriander

1/8 tsp Ground Cinnamon

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PREPARATION

  • 1

    Heat the olive oil in a deep skillet or Dutch oven over medium heat.

  • 2

    Add the diced onions and minced garlic, sautéing until the onions become soft and translucent.

  • 3

    Increase the heat slightly and add the lamb shoulder pieces. Sear until lightly browned on all sides.

  • 4

    Stir in the spices: ground cumin, ground coriander, and ground cinnamon. Allow the spices to bloom for about a minute.

  • 5

    Add the canned diced tomatoes and low-sodium chicken broth, stirring to combine.

  • 6

    Mix in the chickpeas and chopped dried apricots.

  • 7

    Reduce heat to low, cover, and let the mixture simmer for 1.5 to 2 hours until the lamb is tender and the flavors meld together.

  • 8

    Taste and adjust seasoning if needed before serving.

Slow-Cooked Spiced Lamb with Apricots and Chickpeas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Spiced Lamb with Apricots and Chickpeas

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Spiced Lamb with Apricots and Chickpeas

Enjoy a robust and aromatic dish featuring tender lamb, slow-cooked with a hint of warmth from a blend of spices, sweet dried apricots, and hearty chickpeas. This balanced meal brings savory, sweet, and spice together in a comforting stew perfect for a satisfying dinner.

NUTRITION

547kcal
Protein
36.2g
Fat
21.9g
Carbs
52.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Lamb Shoulder (113g)

1/2 cup Canned Chickpeas (125g)

20g Dried Apricots, Chopped

1/4 cup Diced Onion (40g)

1 clove Minced Garlic (3g)

1/4 cup Canned Diced Tomatoes (60g)

1/4 cup Low-Sodium Chicken Broth (60g)

1/2 tsp Olive Oil (2.5g)

1/4 tsp Ground Cumin

1/4 tsp Ground Coriander

1/8 tsp Ground Cinnamon

PREPARATION

  • 1

    Heat the olive oil in a deep skillet or Dutch oven over medium heat.

  • 2

    Add the diced onions and minced garlic, sautéing until the onions become soft and translucent.

  • 3

    Increase the heat slightly and add the lamb shoulder pieces. Sear until lightly browned on all sides.

  • 4

    Stir in the spices: ground cumin, ground coriander, and ground cinnamon. Allow the spices to bloom for about a minute.

  • 5

    Add the canned diced tomatoes and low-sodium chicken broth, stirring to combine.

  • 6

    Mix in the chickpeas and chopped dried apricots.

  • 7

    Reduce heat to low, cover, and let the mixture simmer for 1.5 to 2 hours until the lamb is tender and the flavors meld together.

  • 8

    Taste and adjust seasoning if needed before serving.