Slow Cooker Iraqi-Inspired Lamb Stew with Date and Chickpea

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A richly spiced lamb stew slow-cooked with sweet dates and hearty chickpeas, delivering a comforting Middle Eastern flavor in every bite. This Middle Eastern-inspired slow-cooker recipe, ready in about 440 minutes, pairs lamb shoulder, cubed, dried chickpeas, Medjool dates, pitted and 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, cubed
• 1 cup dried chickpeas
• 8 pieces Medjool dates, pitted and chopped
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 2 tbsp tomato paste
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice

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Instructions

1. Step 1: Rinse 1 cup dried chickpeas and soak in water overnight or at least 8 hours. Drain before cooking.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 5-7 minutes until golden and caramelized. Transfer lamb to slow cooker.
3. Step 3: In the same skillet, add 1 large finely chopped onion and 4 minced garlic cloves, sauté over medium heat for 4-5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 2 tbsp tomato paste. Cook for 1-2 minutes until spices bloom and the tomato paste darkens slightly.
5. Step 5: Transfer the onion-spice mixture to the slow cooker with lamb. Add 1 cup soaked and drained chickpeas, 8 chopped Medjool dates, 4 cups vegetable broth, 1 1/2 tsp salt, and 1 tsp black pepper.
6. Step 6: Cover and cook on low for 7-8 hours or on high for 4-5 hours until lamb is tender and chickpeas are cooked through.
7. Step 7: Just before serving, stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness.