Half-Spiced Lamb and Chickpea Stew
A rich stew combining half ground lamb and half chickpeas simmered with warm spices and tomatoes for a hearty Middle Eastern meal. This middle eastern-inspired lamb (gluten free) ready in about 45 minutes pairs (225 g) ground lamb, cooked chickpeas, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1/2 lb (225 g) ground lamb
- 1/2 cup cooked chickpeas
- 1 medium, diced onion
- 3, minced garlic cloves
- 2 tbsp tomato paste
- 1 cup diced tomatoes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1 1/2 cups vegetable broth
- to taste salt
- to taste black pepper
- 1/4 cup chopped, for garnish fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1/2 lb ground lamb and cook, breaking up with a spoon, for 6-8 minutes until browned and cooked through.
- Step 4: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp paprika, and 1/4 tsp cinnamon. Cook for 1-2 minutes until spices are fragrant.
- Step 5: Add 1 cup diced tomatoes, 1/2 cup cooked chickpeas, and 1 1/2 cups vegetable broth. Stir to combine.
- Step 6: Bring stew to a simmer, reduce heat to low, cover, and cook for 20 minutes until flavors meld and sauce thickens slightly.
- Step 7: Season with salt and black pepper to taste. Garnish with 1/4 cup chopped fresh parsley before serving.
Frequently asked questions
How long does Half-Spiced Lamb and Chickpea Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Half-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 (225 g) ground lamb from drying out.
Can I substitute ingredients in Half-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 Half-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.
Is Half-Spiced Lamb and Chickpea Stew gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
