Regional Spiced Lamb and Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty lamb stew inspired by regional flavors, simmered with warm spices and tender chickpeas for a comforting meal. This mediterranean-inspired lamb (mediterranean) ready in about 95 minutes pairs lamb shoulder, cubed, canned chickpeas, drained, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 75 min Serves 4 Mediterranean cuisine 450 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 on all sides for 6-8 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 diced medium onion and sauté for 4 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 cinnamon stick. Cook the spices with the onion and garlic for 1-2 minutes until aromatic.
  4. Step 4: Return the browned lamb to the pot along with 14 oz canned diced tomatoes, 2 cups beef broth, and 1 cup drained canned chickpeas. Season with salt and black pepper to taste.
  5. Step 5: Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour and 15 minutes until the lamb is tender and the stew thickens.
  6. Step 6: Remove the cinnamon stick, stir in 1/4 cup chopped fresh cilantro, and serve hot with crusty bread or rice.

Frequently asked questions

How long does Regional Spiced Lamb and Chickpea Stew take to make?

Total time is about 95 minutes (20 min prep + 75 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 Regional Spiced Lamb and Chickpea 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 Regional Spiced Lamb and Chickpea 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 Regional Spiced Lamb and Chickpea 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 Regional Spiced Lamb and Chickpea Stew?

Mediterranean 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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