Ethiopian-Inspired Spiced Lamb and Chickpea Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender lamb simmered with chickpeas and Ethiopian spices in a fragrant, robust stew perfect for cool evenings. This African recipe, ready in about 110 minutes, pairs lamb shoulder, trimmed and cubed, canned chickpeas, drained and rinsed, red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lamb shoulder, trimmed and cubed
• 1 1/2 cups canned chickpeas, drained and rinsed
• 2 medium, sliced red onions
• 3, minced garlic cloves
• 1 tbsp, minced ginger root
• 2 tbsp berbere spice blend
• 1 tsp ground coriander
• 2 tbsp tomato paste
• 2 1/2 cups water or beef broth
• 3 tbsp niter kibbeh or ghee
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons niter kibbeh or ghee in a heavy pot over medium-high heat until shimmering.
2. Step 2: Add 1 pound cubed lamb shoulder and brown on all sides for 6-8 minutes, then remove lamb and set aside.
3. Step 3: In the same pot, add 2 medium sliced red onions and sauté for 8 minutes until softened and golden.
4. Step 4: Stir in 3 minced garlic cloves, 1 tablespoon minced ginger root, 2 tablespoons berbere spice blend, and 1 teaspoon ground coriander. Cook for 2 minutes until spices are fragrant.
5. Step 5: Add 2 tablespoons tomato paste and cook, stirring, for 3 minutes to develop flavor.
6. Step 6: Return the browned lamb to the pot, pour in 2 1/2 cups water or beef broth, and bring to a boil.
7. Step 7: Reduce heat to low, cover, and simmer for 1 hour until lamb is tender.
8. Step 8: Add 1 1/2 cups drained canned chickpeas, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Simmer uncovered for 15 minutes to thicken the stew.
9. Step 9: Garnish with 1/4 cup chopped fresh cilantro and serve with injera or rice.