Harissa-Rubbed Lamb Chops with Chickpea and Tomato Stew

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

Tender lamb chops rubbed with spicy harissa paired with a warm chickpea and tomato stew, blending North African flavors in a comforting plate. This mediterranean-inspired lamb (mediterranean) ready in about 50 minutes pairs tablespoons harissa paste, tablespoons olive oil, (14.5 oz) canned diced tomatoes 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: 25 min Cook: 25 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rub 1.5 pounds of lamb loin chops evenly with 3 tablespoons harissa paste and let them marinate at room temperature for 20 minutes.
  2. Step 2: While the lamb marinates, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 teaspoon ground cumin and 1 teaspoon smoked paprika, cooking for 1 minute more. Add 1 can (15 oz) drained and rinsed chickpeas and 1 can (14.5 oz) diced tomatoes with their juice. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer the stew uncovered for 15 minutes until thickened.
  4. Step 4: Meanwhile, heat a grill pan over medium-high heat. Grill the harissa-rubbed lamb chops for 4-5 minutes per side for medium-rare, or longer to desired doneness.
  5. Step 5: Serve the lamb chops over a bed of the chickpea and tomato stew, garnished with 1/4 cup chopped fresh parsley.

Frequently asked questions

How long does Harissa-Rubbed Lamb Chops with Chickpea and Tomato Stew take to make?

Total time is about 50 minutes (25 min prep + 25 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 Harissa-Rubbed Lamb Chops with Chickpea and Tomato 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 tablespoons harissa paste from drying out.

Can I substitute ingredients in Harissa-Rubbed Lamb Chops with Chickpea and Tomato 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 Harissa-Rubbed Lamb Chops with Chickpea and Tomato 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 Harissa-Rubbed Lamb Chops with Chickpea and Tomato Stew?

Mediterranean lamb 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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