Slow-Cooked Lamb Stew with Aleppo Pepper and Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty Syrian-inspired lamb stew simmered with aromatic spices and tender chickpeas, perfect for a comforting meal. This middle eastern-inspired lamb ready in about 125 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 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.

Prep: 20 min Cook: 105 min Serves 6 Middle Eastern cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

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 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Lamb Stew with Aleppo Pepper and Chickpeas take to make?

Total time is about 125 minutes (20 min prep + 105 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 Lamb Stew 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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Stew 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-Cooked Lamb Stew with Aleppo Pepper and Chickpeas 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 Lamb Stew 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.

Related recipes