One-Pot Moroccan Chickpea and Lamb Stew with Apricots

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A fragrant Moroccan-inspired stew simmered with tender lamb, hearty chickpeas, sweet apricots, and warming spices in one pot. This African-inspired lamb recipe, ready in about 90 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 3 cups chicken broth
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• 4 cups cooked couscous or rice, for serving

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 1 lb lamb shoulder cubes and brown on all sides, about 5-7 minutes; transfer lamb to a plate.
2. Step 2: Reduce heat to medium, add 1 diced yellow onion and sauté for 5 minutes until softened. Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1 tbsp harissa paste; cook for 1 minute until fragrant.
3. Step 3: Return the lamb to the pot along with 3 cups chicken broth, 1 can (15 oz) drained chickpeas, 1/2 cup chopped dried apricots, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1 hour, stirring occasionally, until lamb is tender and sauce thickens.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve the stew over 4 cups cooked couscous or rice.