Ethiopian-Inspired Spiced Lamb and Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 90 min Serves 4 Ethiopian cuisine 480 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Ethiopian-Inspired Spiced Lamb and Chickpea Stew take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ethiopian-Inspired Spiced Lamb and Chickpea Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red onions from drying out.

Can I substitute ingredients in Ethiopian-Inspired Spiced Lamb and Chickpea Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ethiopian-Inspired Spiced Lamb and Chickpea Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ethiopian-Inspired Spiced Lamb and Chickpea Stew?

Ethiopian african like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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