Turkish Lamb Stew with Chickpeas and Herbs

Instructions

1. 1
   Heat olive oil in a large Dutch oven over medium-high heat.
2. 2
   Season lamb with salt and pepper, then brown on all sides in batches. Set aside.
3. 3
   Add diced onion to the pot and sauté until softened, about 5 minutes.
4. 4
   Stir in minced garlic and tomato paste, cook for 2 minutes until fragrant.
5. 5
   Add cumin, paprika, and cinnamon, stirring to coat the onions.
6. 6
   Return lamb to the pot and add broth, stirring well.
7. 7
   Bring to a boil, then reduce heat and simmer covered for 45 minutes.
8. 8
   Add carrots, bell pepper, and chickpeas.
9. 9
   Continue simmering for 25-30 minutes until lamb is tender and vegetables are cooked.
10. 10
    Taste and adjust seasoning with salt and pepper.
11. 11
    Stir in fresh parsley and mint just before serving.