One-Pot Moroccan Chickpea and Lamb Stew

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A hearty lamb stew simmered with chickpeas, warming Moroccan spices, and tender vegetables, all made in one pot for easy cleanup. This Moroccan-inspired lamb recipe, ready in about 80 minutes, pairs lamb shoulder, cubed, olive oil, onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Ingredients

• 1 lb lamb shoulder, cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrot, sliced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 14 oz can crushed tomatoes
• 15 oz can chickpeas, drained and rinsed
• 2 cups low-sodium chicken broth
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb cubed lamb shoulder and brown for 5-7 minutes until all sides are golden. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 medium diced onion and 3 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
3. Step 3: Stir in 2 sliced carrots, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, and 1/2 tsp ground ginger. Cook for 1 minute to toast the spices.
4. Step 4: Add back the browned lamb, 14 oz crushed tomatoes, 15 oz drained chickpeas, and 2 cups low-sodium chicken broth. Stir to combine.
5. Step 5: Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour until lamb is tender and sauce thickens.
6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Stir in 1/4 cup chopped fresh cilantro before serving.