Slow Cooker Moroccan-Spiced Lamb Stew with Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb simmered all day with warm Moroccan spices, chickpeas, and tomatoes for a comforting slow cooker meal packed with flavor. This african-inspired slow cooker ready in about 440 minutes pairs bone-in lamb shoulder, cubed, large, diced onion, minced 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.

★ 4.6 (10 ratings) Prep: 20 min Cook: 420 min Serves 6 African cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow Cooker Moroccan-Spiced Lamb Stew 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 Cooker Moroccan-Spiced Lamb Stew 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 bone-in lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow Cooker Moroccan-Spiced Lamb Stew 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 Cooker Moroccan-Spiced Lamb Stew 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 Cooker Moroccan-Spiced Lamb Stew with Chickpeas?

African slow cooker 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.

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