This Middle Eastern lamb and chickpea stew is a warm, hearty dish perfect for cozy dinners.
The stew features tender lamb pieces simmered with chickpeas, tomatoes, and a blend of aromatic spices.
It's an easy one-pot meal that delivers rich flavors and satisfying comfort.
Why You’ll Love This Recipe
- The slow simmering tenderizes the lamb, making it juicy and flavorful.
- Chickpeas add texture and protein, balancing the richness of the meat.
- Traditional Middle Eastern spices like cumin, cinnamon, and paprika bring warmth and depth to the dish.
Middle Eastern Lamb and Chickpea Stew
A comforting Middle Eastern lamb stew with tender lamb chunks, chickpeas, tomatoes, and aromatic spices simmered to perfection.
- Prep time
- 15 minutes
- Cook time
- 90 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 tablespoons olive oil (30 ml)
- 2 pounds lamb shoulder, cut into 1-inch chunks (900 g)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon smoked paprika
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 (14.5 oz) can diced tomatoes (410 g)
- 3 cups beef or lamb broth (720 ml)
- 1 (15 oz) can chickpeas, drained and rinsed (425 g)
- Salt and black pepper to taste
- Chopped fresh parsley or cilantro for garnish
- Juice of half a lemon
Instructions
- Brown the lamb Heat the olive oil in a large heavy-bottom pot over medium-high heat. Add the lamb chunks in batches, avoiding overcrowding, and brown on all sides, about 5-7 minutes per batch. Remove the browned lamb and set aside.
- Sauté aromatics and spices Reduce heat to medium. Add the chopped onion to the pot and cook until soft, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant. Add cumin, coriander, cinnamon, paprika, turmeric, and cayenne (if using). Stir and cook spices for 1 minute to release their aroma.
- Simmer stew Return the browned lamb to the pot. Add diced tomatoes and broth. Stir well and bring to a boil. Reduce heat to low, cover partially, and simmer gently for 1 hour or until lamb is tender.
- Add chickpeas and finish cooking Add the drained chickpeas to the stew. Continue cooking uncovered for another 20-30 minutes to thicken and let flavors meld. Season with salt and freshly ground black pepper to taste.
- Add lemon and garnish Just before serving, stir in fresh lemon juice to brighten the flavors. Garnish with chopped parsley or cilantro.
Helpful Tips
- For even more tender lamb, consider marinating the meat overnight with some yogurt and spices.
- Use a heavy-bottomed pot or Dutch oven to prevent the stew from burning during simmering.
- Adjust the cayenne pepper amount based on your spice preference or omit it entirely for a milder flavor.
- Leftovers can be cooled to room temperature for no more than 2 hours before refrigerating in an airtight container.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stove or microwave until the internal temperature reaches 165°F (74°C) for food safety.
This stew freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of lamb?
Yes, lamb shoulder or lamb stew meat are best because they become tender when slow-cooked. Avoid lean cuts like loin as they can become tough.
Is this stew spicy?
This recipe has a mild warmth from the spices and optional cayenne pepper. You can adjust the heat by increasing or skipping the cayenne.
Can I make this stew in a slow cooker?
Absolutely. Brown the lamb and sauté aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours until tender.
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