Lamb Stew with Coucous

This recipe coms from Jay Cheshes at Saveur magazine and is part of a larger set of recipes called Couscous Royale. I just liked the stew portion and use quinoa instead of couscous. This time I also added fresh picked fava beans instead of the zucchini. Enjoy!

FOR THE STEW:
⅓ cup olive oil
12 oz. boneless lamb shoulder, trimmed and cut into 1″ pieces
Kosher salt and freshly ground black pepper, to taste
½ cup flour
4 cloves garlic, finely chopped
2 medium carrots, peeled and cut into ¼"-thick slices
2 ribs celery, roughly chopped
2 small red Holland chiles, stemmed, seeded, and chopped
1 medium yellow onion, roughly chopped
1 medium white turnip, peeled and cut into 1" pieces
1 medium zucchini, cut into 1" pieces
½ cup golden raisins
2 tbsp. tomato paste
1 tsp. paprika
½ tsp. ground ginger
¼ tsp. crushed saffron threads
2 sticks cinnamon
2 bay leaves
4 cups chicken stock
1 cup dried chickpeas, soaked overnight, drained
1 (15-oz.) can whole peeled tomatoes in juice, crushed by hand
1 small head cabbage, cored and roughly chopped
1 bunch parsley, finely chopped
Juice of 1 lemon

Make the stew: Heat oil in an 8-qt. saucepan over medium-high heat. Working in batches, season lamb with salt and pepper, dredge in flour, and cook, turning as needed, until browned all over, about 6 minutes. Using a slotted spoon, transfer meat to a bowl; set aside.

Add garlic, carrots, celery, chiles, onion, turnip, and zucchini to saucepan, and cook, stirring, until golden brown, about 12 minutes.

Add raisins, tomato paste, paprika, ginger, saffron, cinnamon, and bay leaves, and cook, stirring, until lightly caramelized, about 3 minutes.

Return lamb to pan along with stock, chickpeas, tomatoes, and cabbage, and bring to a boil; reduce heat to medium, and cook, covered and stirring occasionally, until meat and chickpeas are very tender, about 2½ hours.

Season with salt and pepper, and stir in parsley and juice; serve.