Slow cooking lamb in these delicious spices makes for a tender, juicy stew. Make sure to add the chickpeas at the very end, or they will become too soft. The stew can be served as is in large bowls, or alongside couscous. The fresh mint really brings out the flavor of the meat and a dollop of low fat plain yogurt on top is also a nice addition. If you have some extra time, brown the meat in a skillet (dusted in flour first) coated in a bit of olive oil to seal in the juices. Otherwise, you can omit this step and throw all the ingredients in together.

2 lbs. lamb (leg of lamb or lamb shoulder), chopped into 1-inch pieces

1 lb. potatoes, preferably Yukon Gold, peeled and chopped into chunks

3 carrots, peeled and chopped

3 celery stalks, chopped

3 leeks, chopped into large pieces

1 onion, diced

1 small eggplant, peeled and chopped (optional: sprinkle the eggplant with salt and lay on paper towels.)

½ cup fresh parsley, chopped

2 bay leaves

2 teaspoons dried thyme

1 teaspoon freshly grated ginger

1 teaspoon cinnamon

1 teaspoon coriander

1 28 oz. can diced tomatoes with juice

1 teaspoon salt

pepper to taste

2 cups beef broth

1 can chickpeas, drained and rinsed

Chopped mint for garnish (optional)

Place all ingredients except broth and chickpeas in the slow cooker, mixing once. Add broth. Cook on low for six hours. In final hour, add chickpeas. Serve in large bowls with fresh chopped mint on top.