Slow-Cooked Lamb Stew with Tomato, Cinnamon, and Chickpeas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty lamb stew simmered slowly with warm spices, tomatoes, and tender chickpeas for a comforting dish inspired by Mediterranean flavors. This Greek-inspired lamb recipe (mediterranean), ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, extra virgin olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 120 min Serves 6 Greek cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes, then transfer to a plate.
  2. Step 2: In the same pot, add 1 large diced yellow onion and 3 sliced carrots. Sauté for 5 minutes until softened. Stir in 5 minced garlic cloves, 1 tsp ground cinnamon, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
  3. Step 3: Return the browned lamb to the pot and add 14 oz crushed tomatoes, 1 15-oz can drained chickpeas, and 2 cups beef or lamb broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  4. Step 4: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until the lamb is fork-tender and the sauce thickens.
  5. Step 5: Garnish with 1/4 cup chopped fresh parsley before serving with crusty bread or rice.

Frequently asked questions

How long does Slow-Cooked Lamb Stew with Tomato, 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 Tomato, 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 extra virgin olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Stew with Tomato, 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 Tomato, 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 Tomato, 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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