Lamb Stew with Chickpeas and Pomegranate Molasses

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 15 ounce chickpeas drained canned (garbanzo beans)
• 2 cups carrots ()
• 4 cups couscous hot cooked
• 1.5 ounces flour all-purpose
• 2 tablespoons mint leaves fresh chopped
• 6  garlic cloves minced
• 2 pounds leg of lamb boneless trimmed cut into bite-sized pieces
• 28 ounce less-sodium beef broth canned
• 1 tablespoon olive oil 
• 2 tablespoons pomegranate molasses 
• 2 cups onion red chopped
• 1 teaspoon salt divided

Equipment

• bowl
• frying pan
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray.
2. Add onion; saut 10 minutes or until tender and golden brown.
3. Add garlic; saut 1 minute. Spoon onion mixture into a large bowl.
4. Place flour in a shallow bowl or pie plate. Dredge lamb in flour, shaking off excess.
5. Heat oil in pan over medium-high heat.
6. Add half of lamb mixture; sprinkle with 1/4 teaspoon salt. Cook 6 minutes, browning on all sides.
7. Add browned lamb to onion mixture. Repeat procedure with remaining lamb mixture and 1/4 teaspoon salt.
8. Add pomegranate molasses and broth to pan, scraping pan to loosen browned bits; bring to a boil. Stir in lamb mixture. Cover, reduce heat, and simmer 1 hour or until lamb is just tender.
9. Stir in carrot and chickpeas. Simmer, uncovered, 45 minutes or until lamb is very tender.
10. Remove from heat; stir in remaining 1/2 teaspoon salt, mint, and pepper.
11. Serve over couscous.