Middle Eastern Lamb Stew

1½ pounds boneless lamb stew meat, (shoulder cut) or 2½ pounds lamb shoulder chops, deboned, trimmed and cut into 1-inch chunks
1 tablespoon olive oil, or canola oil
4 teaspoons ground cumin
1 tablespoon ground coriander
¼ teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground pepper, to taste
1 large or 2 medium onions, chopped
1 28-ounce can diced tomatoes
¾ cup reduced-sodium chicken broth
4 cloves garlic, minced
1 15- or 19-ounce can chickpeas, rinsed
6 ounces baby spinach

Place lamb in a 4-quart or larger slow cooker. Mix oil, cumin, coriander, cayenne, salt and pepper in a small bowl. Coat the lamb with the spice paste and toss to coat well. Top with onion. Bring tomatoes, broth and garlic to a simmer in a medium saucepan over medium-high heat. Pour over the lamb and onion. Cover and cook until the lamb is very tender, 3 to 3½ hours on high or 5½ to 6 hours on low. Skim or blot any visible fat from the surface of the stew. Mash ½ cup chickpeas with a fork in a small bowl. Stir the mashed and whole chickpeas into the stew, along with spinach. Cover and cook on high until the spinach is wilted, about 5 minutes. 

Make Ahead Tip: Prepare the stew, omitting the spinach, cover and refrigerate for up to 2 days or freeze for up to 4 months. Add spinach after the stew is reheated.

*** Some reviews say to add additional Middle eastern spices like turmeric.  Also if not thick enough, add a grain (rice, couscous, quinoa, etc) about 30-60 minutes before done.

Serving size 1 C: 253 calories; 14 g fat(5 g sat); 5 g fiber; 12 g carbohydrates; 19 g protein; 58 mcg folate; 59 mg cholesterol; 3 g sugars; 0 g added sugars; 2,155 IU vitamin A; 16 mg vitamin C; 98 mg calcium; 3 mg iron; 412 mg sodium; 570 mg potassium