Moroccan-Spiced Lamb and Chickpea Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty stew of tender lamb shoulder simmered with chickpeas, tomatoes, and Moroccan spices for a warm, flavorful dish. This African-inspired lamb recipe, ready in about 145 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large, chopped yellow onion
• 5, minced garlic cloves
• 2 tsp ground cumin
• 1.5 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 14 oz can diced tomatoes (canned)
• 1 can (15 oz) chickpeas (canned), drained and rinsed
• 3 cups lamb or beef broth
• 1/4 cup, chopped fresh cilantro leaves
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 2 lbs lamb shoulder cubes seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the lamb in batches for 6-7 minutes until deeply browned on all sides. Remove and set aside.
2. Step 2: Add 1 large chopped onion to the pot and sauté for 5 minutes until translucent.
3. Step 3: Stir in 5 minced garlic cloves, 2 tsp ground cumin, 1.5 tsp ground coriander, 1 tsp ground cinnamon, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook for 1-2 minutes until fragrant.
4. Step 4: Return the browned lamb to the pot and add 14 oz canned diced tomatoes, 1 can (15 oz) drained chickpeas, and 3 cups lamb or beef broth.
5. Step 5: Bring stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until lamb is tender and stew thickens.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro and adjust seasoning with remaining 1/2 tsp salt and 1/2 tsp black pepper before serving.