Lamb and Chickpea Stew (Yakhnet Hummus)

Instructions

1. 1
   Heat olive oil in a large pot over medium-high heat and brown the lamb cubes on all sides, about 8 minutes. Remove and set aside.
2. 2
   In the same pot, sauté diced onions until softened, about 5 minutes, then add minced garlic and cook for 1 minute.
3. 3
   Stir in tomato paste and cook for 2 minutes, then add canned tomatoes with their juice.
4. 4
   Return the lamb to the pot and add stock, cinnamon, and allspice. Bring to a simmer, cover, and cook for 45 minutes.
5. 5
   Add drained chickpeas and continue simmering for another 20-25 minutes until lamb is very tender.
6. 6
   Season with salt and pepper to taste. Serve hot over steamed rice or with flatbread.