Why You’ll Love This Recipe
This lamb stew is rich in flavor and incredibly nourishing. The chickpeas add a delightful texture and soak up all the savory juices, while the lamb becomes melt-in-your-mouth tender. With its combination of spices, vegetables, and legumes, this dish is both hearty and nutritious. It’s versatile enough to be enjoyed on a cold winter night or as a make-ahead dish for busy weeks. Plus, the flavors deepen even more the next day, making it an excellent choice for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lamb shoulder or leg, cut into chunks
- Cooked chickpeas (canned or freshly prepared)
- Onion, chopped
- Garlic, minced
- Carrots, sliced
- Celery, chopped
- Tomato paste
- Crushed tomatoes
- Olive oil
- Ground cumin
- Ground coriander
- Smoked paprika
- Ground cinnamon
- Bay leaves
- Fresh parsley, chopped
- Salt and black pepper
- Chicken or beef broth
Directions
- Heat olive oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste, cumin, coriander, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
- Return lamb to the pot, add crushed tomatoes, chickpeas, bay leaves, broth, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the lamb is tender.
- Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Servings and timing
Serves 6
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Variations
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use fresh herbs like rosemary or thyme for a different flavor profile.
- Swap lamb for beef or chicken if desired.
- Add a pinch of chili flakes for some heat.
- Stir in spinach or kale at the end for added greens.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop over medium heat or in the microwave until warmed through. Add a splash of broth or water if the stew thickens too much during storage.
FAQs
Can I make this lamb stew in a slow cooker?
Yes, you can brown the lamb and sauté the vegetables first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
Can I use canned chickpeas?
Absolutely. Canned chickpeas work well—just drain and rinse them before adding to the stew.
What cut of lamb is best for stew?
Lamb shoulder or leg works best because they become tender and flavorful when slow-cooked.
Can I make it ahead of time?
Yes, lamb stew tastes even better the next day as the flavors develop.
How can I thicken the stew?
You can mash some of the chickpeas or remove the lid in the last 20 minutes of cooking to reduce the liquid.
Is this recipe gluten-free?
Yes, as long as you use gluten-free broth, it’s naturally gluten-free.
Can I add wine to the stew?
Yes, adding a splash of red wine when sautéing the vegetables adds depth of flavor.
What vegetables go well in lamb stew?
Carrots, celery, potatoes, and parsnips are excellent additions.
Can I make this recipe spicy?
Yes, add chili flakes, cayenne, or harissa paste to introduce heat.
How do I prevent the lamb from becoming tough?
Cook it low and slow—this allows the connective tissues to break down, making the meat tender.
Conclusion
Lamb stew with chickpeas is a rustic, wholesome dish that brings warmth and comfort to any table. With its rich blend of spices, tender meat, and hearty legumes, it’s the kind of meal that feels both nourishing and indulgent. Whether served over rice, couscous, or simply with crusty bread, this stew is sure to become a favorite in your home.
PrintLamb Stew with Chickpeas
A hearty and aromatic lamb stew with chickpeas, vegetables, and warm spices, slow-cooked until the lamb is melt-in-your-mouth tender. Perfect for cozy dinners or meal prep.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 2 lbs lamb shoulder or leg, cut into chunks
- 2 cups cooked chickpeas (canned or freshly prepared)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- Salt and black pepper, to taste
- 4 cups chicken or beef broth
Instructions
Heat olive oil in a large pot over medium-high heat. Add the lamb pieces and brown them on all sides. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste, cumin, coriander, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
- Return lamb to the pot, add crushed tomatoes, chickpeas, bay leaves, broth, salt, and pepper.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the lamb is tender.
- Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Notes
- Add diced potatoes or sweet potatoes for extra heartiness.
- Use fresh herbs like rosemary or thyme for a different flavor profile.
- Swap lamb for beef or chicken if desired.
- Stir in spinach or kale at the end for added greens.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 90mg
