Slow-Cooked Lamb Stew with Chickpeas and Warm Spices
A hearty Lebanese-inspired lamb stew simmered slowly with chickpeas, tomatoes, and aromatic spices for a comforting main dish. This middle eastern-inspired lamb (gluten free) ready in about 170 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, diced onion
- 4, minced garlic cloves
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 tsp ground cumin
- 14 oz can crushed tomatoes
- 1 1/2 cups chickpeas, cooked or canned
- 2 cups beef broth
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- 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 about 6-8 minutes, then transfer lamb to a plate.
- Step 2: In the same pot, add 1 large diced onion and sauté for 5 minutes until softened and translucent, then stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 1 tsp ground cinnamon, 1 tsp ground allspice, and 1 tsp ground cumin to the onion mixture, stirring for 30 seconds to toast the spices.
- Step 4: Return the browned lamb to the pot and add 14 oz crushed tomatoes, 1 1/2 cups cooked chickpeas, 2 cups beef broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 5: Bring the stew to a gentle simmer, then reduce heat to low, cover, and cook for 2 to 2 1/2 hours until the lamb is tender and flavors meld.
- Step 6: Stir in 1/4 cup chopped fresh parsley just before serving for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Stew with Chickpeas and Warm Spices take to make?
Total time is about 170 minutes (20 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 Lamb Stew with Chickpeas and Warm Spices?
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 Chickpeas and Warm Spices?
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 Chickpeas and Warm Spices 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.
Is Slow-Cooked Lamb Stew with Chickpeas and Warm Spices gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
