Slow-Cooked Moroccan Chickpea and Lamb Stew with Spices

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Hearty lamb chunks and chickpeas simmered slowly with aromatic Moroccan spices, tomatoes, and herbs for a rich, comforting stew. This Moroccan-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, canned chickpeas, drained and rinsed, 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.

Ingredients

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 large, diced onion
• 5 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 can (14 oz) crushed tomatoes
• 2 cups beef or lamb broth
• 2 tbsp olive oil
• 1/4 cup chopped fresh cilantro
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 lbs lamb shoulder cubes and brown on all sides, about 5-7 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 large diced onion and 5 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp smoked paprika. Cook spices for 1 minute until fragrant.
4. Step 4: Return the lamb to the pot, add 1 can (14 oz) crushed tomatoes, 2 cups beef or lamb broth, 1 can (15 oz) drained chickpeas, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a simmer.
5. Step 5: Cover and reduce heat to low. Cook gently for 2 hours until lamb is tender and stew is thickened.
6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving.