Slow-Cooked Lamb with Cinnamon and Chickpeas
Succulent lamb slow-cooked in a fragrant blend of cinnamon and spices, served with hearty chickpeas for a warming Mediterranean meal. This mediterranean-inspired lamb (mediterranean) ready in about 500 minutes pairs boneless lamb shoulder, cut into chunks, large onion, diced, garlic cloves, minced 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.
Ingredients
- 2 lbs boneless lamb shoulder, cut into chunks
- 1 large onion, diced
- 4 cloves garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 14 oz can crushed tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup vegetable broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs lamb shoulder chunks and brown on all sides for 6-8 minutes. Transfer lamb to slow cooker.
- Step 2: In the same skillet, add 1 large diced onion and 4 minced garlic cloves. Sauté for 4-5 minutes until onions are translucent and fragrant.
- Step 3: Stir in 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute to release aromas.
- Step 4: Add 14 oz crushed tomatoes, 1 cup vegetable broth, 1 1/2 tsp salt, and 1 tsp black pepper to the skillet. Stir to combine and bring to a simmer.
- Step 5: Pour tomato-spice mixture over lamb in the slow cooker. Add 1 can (15 oz) drained chickpeas. Cover and cook on low for 7-8 hours until lamb is tender.
- Step 6: Before serving, stir in 2 tbsp chopped fresh parsley for brightness and garnish.
Frequently asked questions
How long does Slow-Cooked Lamb with Cinnamon and Chickpeas take to make?
Total time is about 500 minutes (20 min prep + 480 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 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 onion, diced from drying out.
Can I substitute ingredients in Slow-Cooked Lamb 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 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 with Cinnamon and Chickpeas?
Mediterranean 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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