Slow Cooker Moroccan-Spiced Lamb with Apricots and Chickpeas

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Tender lamb slow-cooked with warm Moroccan spices, sweet dried apricots, and hearty chickpeas for a fragrant and comforting dish. This Moroccan-inspired slow-cooker recipe (gluten free), ready in about 440 minutes, pairs dried apricots, chopped, canned chickpeas, drained and rinsed, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, trimmed and cut into chunks
• 1 cup dried apricots, chopped
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 large yellow onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tbsp harissa paste
• 2 cups beef broth
• 2 tbsp extra virgin olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Season 2 pounds lamb shoulder chunks with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Brown the lamb in batches for 3-4 minutes per side until nicely seared. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large chopped yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and 1 teaspoon ground cinnamon. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tablespoon harissa paste and 2 cups beef broth, scraping up any browned bits from the pan. Pour mixture over the lamb in the slow cooker.
4. Step 4: Add 1 cup chopped dried apricots and 1 can (15 oz) drained chickpeas to the slow cooker. Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender.
5. Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness and garnish.