Moroccan Lamb Stew - The Local Palate

Ingredients

• 5 to 6 cloves garlic, minced
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• 1 cinnamon stick
• 4 tablespoons olive oil
• 3½ pound leg of lamb, trimmed and cut into bite size pieces
• ½ cup diced carrots
• ½ cup diced celery
• 1 large onion, diced
• ½ cup parsnips
• 1 14-ounce can peeled tomatoes, chopped
• 3 tablespoons tomato paste
• ⅓ cup chopped cilantro
• 1½ cups chicken stock
• 4 roasted peppers, seeded and diced
• 1 can chickpeas, drained and rinsed and peeled
• 1 cup dates, halved
• Salt and pepper to taste