Gluten-Free Lamb and Chickpea Stew

Ingredients

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• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 lb small potatoes, quartered
• 1 can diced tomatoes (14.5 oz), undrained Shop
• 1 can chickpeas, rinsed and drained (15 oz) Shop
• 4 cups gluten-free chicken or vegetable stock Shop
• 1 tsp dried rosemary Shop
• 1 tsp dried thyme Shop
• 2 tbsp cornstarch mixed with 3 tbsp cold water (for thickening) Shop
• 1 tsp salt, or to taste
• 1/2 tsp black pepper, or to taste

Instructions

1. 1 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed lamb and sear on all sides until nicely browned, approximately 5-7 minutes. Remove the lamb from the pot and set aside, leaving the rendered fat behind.
2. 2 Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. 3 Add the sliced carrots and celery to the pot (the potatoes go in later, in step 4). Stir well to combine with the onions and garlic, and cook for about 3-4 minutes, allowing them to soften slightly.
4. 4 Return the seared lamb to the pot. Pour in the gluten-free stock, add the undrained diced tomatoes, rinsed chickpeas, dried rosemary, and dried thyme. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and simmer gently for 45 minutes. Add the potatoes and simmer, covered, for another 30-45 minutes, until the lamb is tender when pressed and the potatoes are cooked through.
5. 5 In a small bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of cold water until smooth to create a slurry. Gradually stir this slurry into the simmering stew. Continue to cook, stirring constantly, for another 5 minutes, or until the stew has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.

Nutrition (per serving)

Tips & Notes

• Pat the lamb cubes dry with paper towels and spread them in a single layer with space between them. Let them sit undisturbed until they release easily from the pot before turning; moving them too soon tears the crust and leaves the lamb gray.
• Use chicken or vegetable stock labeled gluten-free, and choose plain canned diced tomatoes or ones labeled gluten-free. Seasoned tomato products and some stocks include flavorings that can carry gluten.
• Refrigerate leftovers within 2 hours and reheat gently on the stove. The stew keeps better in the fridge than the freezer, since potatoes turn grainy and cornstarch-thickened liquid tends to thin out after thawing.

Common questions