One-Pot Moroccan Chickpea and Lamb Stew with Apricots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Moroccan-inspired stew simmered with tender lamb, hearty chickpeas, sweet apricots, and warming spices in one pot. This african-inspired lamb ready in about 90 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large 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.

Prep: 20 min Cook: 70 min Serves 4 African cuisine 550 cal/serving
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Ingredients

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.

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Frequently asked questions

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

Total time is about 90 minutes (20 min prep + 70 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 with Apricots?

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 olive oil from drying out.

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

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 with Apricots 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 with Apricots?

African 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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