Middle Eastern Lamb Slow Cooker Soup

Ingredients

• 1/2 wedge yields lemon juice (1 tbsp)
• 1/4 tsp black pepper
• 1/2 tsp ground cinnamon
• 2 tsps ginger root, grated
• 15 oz garbanzo beans, drained and rinsed
• 14 1/2 oz diced tomatoes, undrained
• 1 large onion, chopped
• 1/2 cup beef broth
• 1 lb lean leg of lamb, cut into chunks

Directions

1. Place lamb in a 5-quart slow cooker. Add remaining ingredients, except lemon juice; stir well.
2. Cover and cook on low for 7 to 8 hours.
3. Stir in lemon juice and let stand for 5 minutes for flavors to blend.
4. Serve as stew in bowls, yields about 1 1/2 cups per serving.
5. Note: add a pinch of saffron threads, with the seasonings to tint this stew which will give it a slightly hot-sweet taste.