Chickpea Lamb Stew

EASIER

GLUTEN-FREE

Makes 6 servings

The flavors of this braise are based on Moroccan tagines, highly spiced braises that are traditionally served over couscous. But you could also serve this over cooked quinoa or even millet, a tasty if unusual grain that’s fantastic when dressed in melted butter and hot red pepper flakes. If desired, substitute 3 pounds boneless skinless chicken thighs or even beef stew meat, cut into 1½-inch cubes, for the lamb.

One 28-ounce can diced tomatoes

One 15-ounce can chickpeas, drained and rinsed

½ cup frozen chopped onion (do not thaw)

½ cup dry white wine, dry vermouth, or unsweetened apple cider

¼ cup loosely packed parsley leaves, finely chopped

2 tablespoons tomato paste

1½ tablespoons mild smoked paprika

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon table salt

½ teaspoon ground black pepper

3 pounds lamb stew meat, trimmed and cut into 1½-inch pieces

1. Mix the tomatoes, chickpeas, onion, wine, parsley, tomato paste, smoked paprika, cinnamon, cloves, salt, and pepper in a large bowl until the tomato paste coats everything evenly.

2. Pour and scrape the contents of the bowl into a 1-gallon plastic freezer bag. Squeeze out the air, seal tightly, and freeze flat for up to 4 months.

3. To cook, remove the frozen braise base from the bag, then set in a 5- to 6-quart slow cooker, chipping up any bits so that the frozen base essentially sits flat.

4. Arrange the lamb pieces on top of the base. Cover and cook on low for 8 hours. The braise can stay on the keep-warm setting for up to 3 hours.

To make this braise on the stovetop, remove the frozen base from its bag and set in a Dutch oven, chipping the corners to fit. Arrange the lamb over the frozen base and bring to a simmer over medium heat, stirring occasionally. Add 1 cup chicken broth. Reduce the heat to low and simmer slowly, covered but stirring occasionally, for 2 hours.