Lamb and Chickpea Harissa Stew
A slow-simmered stew with tender lamb, earthy chickpeas, and a warm harissa kick, finished with fresh cilantro. This mediterranean-inspired one pot ready in about 145 minutes pairs pounds lamb shoulder, chickpeas, tablespoons harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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
- 1.5 pounds lamb shoulder
- 2 cups chickpeas
- 3 tablespoons harissa paste
- 1 large onion
- 4 cloves garlic
- 2 tablespoons tomato paste
- 3 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 1/4 cup fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large Dutch oven over medium heat. Add 1 large diced onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and golden.
- Step 2: Add 3 tablespoons harissa paste and 2 tablespoons tomato paste, stirring constantly for 2 minutes until fragrant and deepened in color.
- Step 3: Add 1.5 pounds cubed lamb shoulder, 2 cups rinsed chickpeas, 3 cups chicken broth, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Bring to a gentle simmer, then cover and reduce heat to low.
- Step 4: Simmer uncovered for 2 hours, stirring occasionally, until lamb is fork-tender and sauce has thickened slightly.
- Step 5: Stir in 1/4 cup chopped fresh cilantro, then serve hot with crusty bread.
Frequently asked questions
How long does Lamb and Chickpea Harissa Stew take to make?
Total time is about 145 minutes (25 min prep + 120 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 Lamb and Chickpea Harissa 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 pounds lamb shoulder from drying out.
Can I substitute ingredients in Lamb and Chickpea Harissa 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 Lamb and Chickpea Harissa Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lamb and Chickpea Harissa Stew?
Mediterranean one pot 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.
What others are saying
- ★★★★★
This stew was incredible! The harissa gave it such a depth of flavor, and the lamb was so tender.
- ★★★★★
My favorite recipe this month! So easy and flavorful.
- ★★★★☆
Perfect for a cold evening. Took a bit longer than expected to cook the lamb, but worth it.
