Palestinian Lamb Stew with Sumac, Chard, and Chickpeas | Saveur

Ingredients

• 1½ lb. boneless leg of lamb, cut into 1-in. pieces
• 1 tsp. whole allspice berries
• 1 tsp. black peppercorns
• 5 green cardamom pods
• 1 bay leaf
• 1 cinnamon stick
• 1 medium yellow onion, coarsely chopped
• ½ cup sumac berries, or ⅓ cup ground (see headnote)
• 3 Tbsp. all-purpose flour
• 2 Tbsp. extra-virgin olive oil, plus more for serving
• 1 medium yellow onion, chopped
• 1 lb. rainbow chard, thick stems discarded, sliced into ¼-in.-thick ribbons
• One 15-oz. can chickpeas, drained, or 1½ cups cooked dried chickpeas
• Fine salt
• 1 Tbsp. dill seeds
• 1½ tsp. crushed red chile flakes
• 5 garlic cloves
• 2 green chile peppers, such as serrano, finely chopped (see headnote)
• 2 Tbsp. coarsely ground sumac, preferably Al-Ard brand, plus more for garnish
• 1 tsp. ground coriander seeds
• 3 Tbsp. roasted sesame tahini, or regular tahini (see headnote)
• Ground Aleppo pepper (optional) and sumac, for serving