Slow-Cooked Lamb Stew with Cinnamon and Chickpeas
Hearty lamb stew slowly simmered with warm cinnamon, tender chickpeas, and fragrant herbs, perfect for a comforting dinner. This greek-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, drained and rinsed canned chickpeas, large, diced onion 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
- 1 1/2 cups, drained and rinsed canned chickpeas
- 1 large, diced onion
- 4, minced garlic cloves
- 14 oz canned diced tomatoes
- 3 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tbsp dried oregano
- 2 cups beef broth
- 2 tsp salt
- 1 tsp black pepper
- 1/4 cup, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 5-7 minutes.
- Step 2: Add 1 large diced onion and 4 minced garlic cloves to the pot. Sauté for 4-5 minutes until onion is softened and fragrant.
- Step 3: Stir in 1 tsp ground cinnamon and 1 tbsp dried oregano, cooking for 1 minute to release aromas.
- Step 4: Pour in 14 oz canned diced tomatoes and 2 cups beef broth. Add 1 1/2 cups drained chickpeas, 2 tsp salt, and 1 tsp black pepper. Stir well to combine.
- Step 5: Bring stew to a simmer, then reduce heat to low. Cover and cook gently for 2 hours until lamb is tender and sauce thickens, stirring occasionally.
- Step 6: Remove from heat and stir in 1/4 cup chopped fresh parsley before serving warm with crusty bread or rice.
Frequently asked questions
How long does Slow-Cooked Lamb Stew with Cinnamon and Chickpeas take to make?
Total time is about 140 minutes (20 min prep + 120 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 Cinnamon 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 large, diced onion from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Stew with Cinnamon 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 Cinnamon 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 Cinnamon and Chickpeas?
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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