Slow-Cooked Lamb Stew with Aleppo Pepper and Chickpeas

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty Syrian-inspired lamb stew simmered with aromatic spices and tender chickpeas, perfect for a comforting meal. This Middle Eastern lamb recipe, ready in about 125 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, and yellow onion, diced for a weeknight-friendly dinner. Each serving lands at about 480 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 "Build a week of meals around this recipe" 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, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tomato paste
• 14 oz canned diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups beef broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

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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 and brown on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves, 1 tsp Aleppo pepper, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp tomato paste and cook, stirring, for 2 minutes to deepen flavor. Then pour in 14 oz canned diced tomatoes, 2 cups beef broth, and return the lamb to the pot.
4. Step 4: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook gently for 1 hour 30 minutes until the lamb is tender.
5. Step 5: Stir in 1 can (15 oz) drained chickpeas and simmer uncovered for an additional 15 minutes to thicken the stew.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges on the side for squeezing.