Lamb and Chickpea Stew with Spring Vegetables

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. 2
   Season lamb chunks with salt and pepper, then brown them in batches for 3-4 minutes per side. Remove and set aside.
3. 3
   In the same pot, sauté diced onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
4. 4
   Stir in tomato paste and cook for 2 minutes, then add cumin, coriander, and cinnamon, stirring constantly for 1 minute.
5. 5
   Return the browned lamb to the pot and pour in the stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
6. 6
   Add chickpeas and artichoke hearts to the stew. Continue simmering for 20 minutes.
7. 7
   Add fresh peas and cook for an additional 10 minutes until all vegetables are tender and lamb is fall-apart tender.
8. 8
   Taste and adjust seasoning with salt and pepper. Garnish generously with fresh parsley and mint before serving.