Slow Cooked Moroccan-Spiced Lamb with Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb slow cooked with fragrant Moroccan spices and hearty chickpeas for a rich, comforting stew. This mediterranean-inspired lamb ready in about 440 minutes pairs lamb shoulder, cut into 1.5-inch cubes, (15 oz) chickpeas, canned and drained, large, diced 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: 420 min Serves 6 Mediterranean cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs lamb shoulder cubes with 1.5 tsp salt and 1 tsp black pepper, then brown them in batches for about 3-4 minutes per side until deeply browned. Transfer lamb to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced onion and sauté for 5 minutes until softened. Add 4 cloves minced garlic, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground cinnamon, and 1 tsp smoked paprika, stirring for 1 minute until fragrant.
  3. Step 3: Transfer the onion and spice mixture to the slow cooker with the lamb. Add 1 can (14 oz) crushed tomatoes, 2 cups beef broth, and 1 can (15 oz) drained chickpeas. Stir to combine.
  4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours, until the lamb is tender and the sauce thickens.
  5. Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro and squeeze lemon wedges over the stew to brighten the flavors.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow Cooked Moroccan-Spiced Lamb with Chickpeas take to make?

Total time is about 440 minutes (20 min prep + 420 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-Spiced Lamb with 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, diced onion from drying out.

Can I substitute ingredients in Slow Cooked Moroccan-Spiced Lamb with 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 Moroccan-Spiced Lamb with 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 Moroccan-Spiced Lamb with 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.

Related recipes