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Lamb Stew with Chickpeas

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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.

Ingredients

  1. 2 lbs lamb shoulder or leg, cut into chunks
  2. 2 cups cooked chickpeas (canned or freshly prepared)
  3. 1 large onion, chopped
  4. 3 cloves garlic, minced
  5. 2 carrots, sliced
  6. 2 celery stalks, chopped
  7. 2 tbsp tomato paste
  8. 1 can (14 oz) crushed tomatoes
  9. 3 tbsp olive oil
  10. 1 tsp ground cumin
  11. 1 tsp ground coriander
  12. 1 tsp smoked paprika
  13. 1/2 tsp ground cinnamon
  14. 2 bay leaves
  15. 1/4 cup fresh parsley, chopped
  16. Salt and black pepper, to taste
  17. 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.

  1. In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
  2. Stir in tomato paste, cumin, coriander, paprika, and cinnamon. Cook for 1–2 minutes until fragrant.
  3. Return lamb to the pot, add crushed tomatoes, chickpeas, bay leaves, broth, salt, and pepper.
  4. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the lamb is tender.
  5. Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.

Notes

  1. Add diced potatoes or sweet potatoes for extra heartiness.
  2. Use fresh herbs like rosemary or thyme for a different flavor profile.
  3. Swap lamb for beef or chicken if desired.
  4. Stir in spinach or kale at the end for added greens.
  5. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Find it online: https://thefamilycooking.com/lamb-stew-with-chickpeas/