Middle Eastern Lamb Stew

makes 8 servings

1 pound boneless lamb stew meat

1 tablespoon extra-virgin olive oil

1 heaping tablespoon ground cumin

1 tablespoon ground coriander

1/4 teaspoon cayenne pepper

1/4 teaspoon ground sumac [optional]

1/4 teaspoon fine sea salt

1 large white onion, chopped

1 28-ounce can organic crushed tomatoes

3/4 cup low-sodium vegetable broth

4 cloves garlic, minced

1 15-ounce can garbanzo beans (chickpeas), drained and rinsed

2 cups baby spinach freshly ground black pepper and fine sea salt, to taste

1 box couscous, cooked according to the manufacturer's instructions

1. Pat the lamb meat dry and place in a 4-quart slow cooker bowl.

2. In a small bowl, stir together the olive oil, cumin, coriander, cayenne, sumac, and salt. Spoon the spice paste onto the lamb, and toss to coat. (Using your clean hands to rub the spice mixture into the meat is the simplest way to do this.)

3. Top the lamb with the chopped onion, crushed tomatoes, vegetable broth, and minced garlic. Place the lid on the slow cooker and cook on low for 5/12 - 6 hours or on high for 3 to 3 1/2 hours, or until the lamb is cooked through and tender.

4. Once the cooking time is complete, use a large spoon to remove any fat from the surface of the stew if necessary. Place 1/2 cup of the garbanzo beans in a small bowl and crush them with a fork. Stir the crushed beans along with the remaining whole beans into the stew. Stir in the spinach and cook until wilted, about 5 minutes. Season the stew to taste with salt and pepper.

5. Serve over couscous or your favorite grain.