Slow Cooker Moroccan-Spiced Lamb with Chickpeas
Tender lamb slowly cooked with warm Moroccan spices and hearty chickpeas makes a comforting and fragrant stew perfect for cozy dinners. This mediterranean-inspired lamb ready in about 440 minutes pairs tablespoons olive oil, large (about 1 cup) onion, diced, garlic cloves, minced 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 pounds lamb shoulder, cut into 2-inch chunks
- 2 tablespoons olive oil
- 1 large (about 1 cup) onion, diced
- 4 cloves garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 1 can (15 ounces) canned chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds lamb shoulder chunks and brown on all sides for 5-6 minutes until well caramelized, then transfer to slow cooker.
- Step 2: In the same skillet, add 1 large diced onion and sauté for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves, 1 tablespoon ground cumin, 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, and 1 teaspoon smoked paprika; cook for 1 minute until fragrant.
- Step 3: Add 2 tablespoons tomato paste and cook, stirring, for 2 minutes to deepen flavor. Transfer onion-spice mixture to slow cooker with lamb.
- Step 4: Pour in 2 cups chicken broth, add 1 can (15 ounces) drained chickpeas and 1/2 cup chopped dried apricots. Season with 1 1/2 teaspoons salt and 1 teaspoon black pepper.
- Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender and sauce thickens.
- Step 6: Before serving, stir in 1/4 cup chopped fresh cilantro for a bright herbal finish.
Frequently asked questions
How long does Slow Cooker 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 Cooker 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 tablespoons olive oil from drying out.
Can I substitute ingredients in Slow Cooker 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 Cooker 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 Cooker 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.
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