Slow Cooker Moroccan-Spiced Lamb Stew with Chickpeas

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Tender lamb simmered all day with warm Moroccan spices, chickpeas, and tomatoes for a comforting slow cooker meal packed with flavor. This Ethiopian-inspired slow-cooker recipe, ready in about 440 minutes, pairs bone-in lamb shoulder, cubed, onion, garlic cloves 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 bone-in lamb shoulder, cubed
• 1 large, diced onion
• 4 cloves, minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 can (14.5 oz) crushed tomatoes
• 1 can (15 oz), drained and rinsed chickpeas
• 2 cups chicken broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed bone-in lamb shoulder and brown on all sides, about 6-8 minutes. Transfer lamb to slow cooker.
2. Step 2: In the same skillet, sauté 1 large diced onion and 4 minced garlic cloves over medium heat until translucent and fragrant, about 5 minutes. Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper, cooking for 1 minute to toast the spices.
3. Step 3: Transfer the onion and spice mixture to the slow cooker with the lamb. Add 1 can (14.5 oz) crushed tomatoes, 1 can (15 oz) drained chickpeas, 2 cups chicken broth, 1 tsp salt, and 1/2 tsp black pepper. 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 stew is thickened.
5. Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness. Serve hot with couscous or crusty bread.