One-Pot Moroccan Chickpea and Lamb Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 80 minutes pairs lamb shoulder, cubed, olive oil, medium 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.

Prep: 15 min Cook: 65 min Serves 4 Moroccan cuisine 420 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pot Moroccan Chickpea and Lamb Stew take to make?

Total time is about 80 minutes (15 min prep + 65 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 One-Pot Moroccan Chickpea and Lamb 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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in One-Pot Moroccan Chickpea and Lamb 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 One-Pot Moroccan Chickpea and Lamb 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 One-Pot Moroccan Chickpea and Lamb Stew?

Moroccan 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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