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-inspired lamb recipe, ready in about 125 minutes, pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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, 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.