Serve delicious and comforting stew with big hunks of toasted sourdough bread, a little yogurt for topping and some red wine for perfection.

1. In a large stockpot or Dutch oven, heat the oil and saute the onion over medium-high heat until soft, about 5 min. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with a wooden spoon, until nicely brown and cooked through, 5 minutes. Add the garlic, cinnamon, cumin, pepper flakes, allspice and salt. Cook for 1 min, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 min.

2. Stir in the chickpeas, carrots and apricots. Cover with the stock or water. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 min, or until the carrots are tender and the chili has thickened. Remove from the heat, stir in the parsley and vinegar. Taste for seasonings and adjust as needed.

3. Serve the chili with yogurt and and sprinkle with additional salt and pepper to taste.

TIPS:
To cook chickpeas - soak overnight and drain. Place in a large colander and transfer them to a large cooking pot. Cover with water twice the amount of the chickpeas and bring to a boil. Cover, lower the heat and allow the pot to simmer for approximately 1 h. Drain and keep in the fridge for one week and use as needed.

Enjoy!