Slow-Cooked Lamb with Aleppo Pepper and Chickpeas
Tender lamb slow-cooked with warm Aleppo pepper and hearty chickpeas, infused with Syrian spices for a comforting Middle Eastern stew. This middle eastern-inspired lamb ready in about 170 minutes pairs lamb shoulder, cut into 2-inch chunks, olive oil, large onion, finely chopped 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 2-inch chunks
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tsp Aleppo pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 14 oz diced tomatoes (canned)
- 2 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for about 6-8 minutes until a deep golden crust forms, then remove lamb and set aside.
- Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for another 1 minute until fragrant.
- Step 3: Stir in 2 tsp Aleppo pepper, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 30 seconds to toast the spices.
- Step 4: Return browned lamb to the pot, add 1 can (15 oz) drained chickpeas, 14 oz canned diced tomatoes, and 2 cups beef broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring to a simmer, then reduce heat to low, cover, and let cook gently for 2 to 2.5 hours until lamb is fork-tender and sauce thickens.
- Step 6: Before serving, stir in 1/4 cup chopped fresh parsley for brightness and serve hot with warm flatbread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb with Aleppo Pepper and Chickpeas 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 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 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 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 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.
