Step 1

Combine the spices in a bowl and set aside.

Step 2

In a wide sauté pan, heat the oil over medium heat. Add the ground meat and cook, breaking up with a wooden spoon, until well-browned all over and completely cooked through. Season with half the spice mixture and salt and pepper and toss to coat. Using a slotted spoon, transfer the cooked meat to a large bowl.

Step 3

Add the butter to the pan over medium heat. Once melted and frothy, add the diced onion and cook for 4-5 minutes until softened.

Step 4

Add the mushrooms and cook, stirring regularly, for 8-10 minutes until they release and re-absorb their liquid. They should be well-browned. Do not season with salt and pepper until after they've browned.

Step 5

Add the carrots and cook for an additional 2-3 minutes.

Step 6

Return the cooked meat to the pan and toss to combine. Sprinkle the flour over all the ingredients in the pan and toss to combine. Cook for 2-3 minutes until the flour begins to turn golden brown.

Step 7

Whisk in the chicken stock, scraping up browned bits at the bottom of the pan as you incorporate the stock. Bring to a boil.

Step 8

Add the crushed tomatoes, tomato sauce, chickpeas, sugar, and the remaining spice mix. Taste and season with salt and pepper. Bring to a boil and then reduce heat and simmer for 30-40 minutes, stirring occasionally to keep the stew from sticking.

Step 9

In a bowl, combine the minced parsley with the lemon juice and a sprinkle of salt.

Step 10

Spoon the stew over cooked rice and garnish with lemon wedges and the fresh parsley. Enjoy!