Lamb and chickpeas simmered in tomato sauce and served with couscous.
260 gLamb
1 cupChickpeas
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90 gOnion
10 gGarlic
0.5 cupCouscous
1 cupVegetable broth
220 gTomato Sauce
4 gCumin
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Season lamb with salt and black pepper, then brown in cooking oil for 7 minutes.
Add onion, garlic, and cumin; cook for 4 minutes.
Add tomato sauce, chickpeas, and 160 ml vegetable broth; simmer for 35 minutes.
Pour the remaining hot vegetable broth over couscous, cover, and let stand for 5 minutes.
Serve the lamb chickpea stew over couscous.