Slow-Braised Lamb with Aleppo Pepper and Chickpeas
Tender lamb shoulder slow-braised with warm Aleppo pepper and earthy chickpeas, simmered in a fragrant tomato and onion sauce. This middle eastern-inspired lamb ready in about 135 minutes pairs lamb shoulder, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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
- 2 lbs lamb shoulder
- 3 tbsp olive oil
- 1 large, diced onion
- 4 minced garlic cloves
- 1 tbsp Aleppo pepper
- 1 tsp ground cumin
- 14 oz canned diced tomatoes
- 1 can (15 oz), drained and rinsed chickpeas
- 1 cup water
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- for serving lemon wedges
Instructions
- Step 1: Heat 3 tbsp olive oil in a heavy-bottom pot over medium-high heat. Add 2 lbs lamb shoulder cut into 2-inch pieces, searing for 5-6 minutes until browned on all sides.
- Step 2: Remove lamb and add 1 large diced onion to the pot, sautéing for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves, 1 tbsp Aleppo pepper, and 1 tsp ground cumin; cook for 1 minute until fragrant.
- Step 3: Return lamb to the pot, add 14 oz canned diced tomatoes, 1 cup water, 15 oz drained chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook for 2 hours until lamb is tender.
- Step 4: Stir in 1/4 cup chopped fresh parsley before serving. Serve with lemon wedges to squeeze over the dish for brightness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Lamb with Aleppo Pepper and Chickpeas take to make?
Total time is about 135 minutes (15 min prep + 120 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 Slow-Braised Lamb with Aleppo Pepper and Chickpeas?
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 from drying out.
Can I substitute ingredients in Slow-Braised Lamb with Aleppo Pepper and Chickpeas?
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 Slow-Braised Lamb with Aleppo Pepper and Chickpeas 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 Slow-Braised Lamb with Aleppo Pepper and Chickpeas?
Middle Eastern 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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