Slow-Cooked Greek Lamb and Chickpea Stew with Tomato and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty lamb stew simmered slowly with chickpeas, tomatoes, and fragrant herbs, delivering rich flavors inspired by traditional Greek comfort food. This greek-inspired lamb ready in about 175 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 460 calories and feeds 6, 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: 25 min Cook: 150 min Serves 6 Greek cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder cubes in batches and brown on all sides, about 5 minutes per batch. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion, 4 minced garlic cloves, and 2 diced medium carrots. Sauté for 5 minutes until vegetables soften and become fragrant.
  3. Step 3: Deglaze the pot with 1/2 cup dry red wine, scraping up browned bits for 2 minutes until slightly reduced.
  4. Step 4: Return the browned lamb to the pot. Add 14 oz canned diced tomatoes, 15 oz drained and rinsed canned chickpeas, 2 cups beef or lamb broth, 2 tsp dried oregano, 1/2 tsp ground cinnamon, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
  5. Step 5: Bring stew to a simmer, cover, reduce heat to low, and cook gently for 2 to 2 1/2 hours until lamb is tender and flavors meld.
  6. Step 6: Remove bay leaves and stir in 1/4 cup chopped fresh parsley just before serving. Serve hot with crusty bread or rice.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Greek Lamb and Chickpea Stew with Tomato and Herbs take to make?

Total time is about 175 minutes (25 min prep + 150 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-Cooked Greek Lamb and Chickpea Stew with Tomato and Herbs?

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 Slow-Cooked Greek Lamb and Chickpea Stew with Tomato and Herbs?

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-Cooked Greek Lamb and Chickpea Stew with Tomato and Herbs for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Cooked Greek Lamb and Chickpea Stew with Tomato and Herbs?

Greek 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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