Slow-Cooked Moroccan Chickpea and Lamb Stew
Tender lamb pieces simmered with chickpeas and warm Moroccan spices for a hearty and fragrant stew. This moroccan-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, olive oil, large, diced yellow 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.
Ingredients
- 1.5 lbs lamb shoulder, cubed
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic cloves
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 14 oz can crushed tomatoes
- 15 oz can, drained and rinsed chickpeas
- 2 cups vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides for about 6-8 minutes. Remove lamb and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4-5 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground coriander, and 1 tsp smoked paprika to the onions and garlic. Cook spices with vegetables for 1 minute to release aromas.
- Step 4: Return lamb to the pot, then pour in 14 oz crushed tomatoes, 15 oz drained chickpeas, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer.
- Step 5: Cover pot and reduce heat to low. Let stew cook gently for 1.5 to 2 hours until lamb is tender and flavors meld.
- Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving to brighten the dish.
Frequently asked questions
How long does Slow-Cooked Moroccan Chickpea and Lamb Stew 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 Moroccan Chickpea and Lamb Stew?
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 lamb shoulder, cubed from drying out.
Can I substitute ingredients in Slow-Cooked Moroccan Chickpea and Lamb Stew?
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 Moroccan Chickpea and Lamb Stew 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 Moroccan Chickpea and Lamb Stew?
Moroccan 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.
