Slow-Simmered Lamb and Chickpea Stew with Cinnamon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb chunks cooked slowly with chickpeas, tomatoes, and a hint of warm cinnamon for a rich and comforting Greek-inspired stew. This greek-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1.5-inch cubes, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 5, 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.

Prep: 20 min Cook: 120 min Serves 5 Greek cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides for about 6 minutes, then remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until translucent and fragrant. Add 4 minced garlic cloves and cook for 1 minute more.
  3. Step 3: Return lamb to the pot. Stir in 14 oz canned diced tomatoes, 1.5 cups drained chickpeas, 1/2 tsp ground cinnamon, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Pour in 2 cups vegetable or lamb broth, bring to a simmer, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until lamb is tender and stew has thickened.
  5. Step 5: Adjust seasoning if needed. Serve hot, garnished with 2 tbsp chopped fresh parsley.

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Frequently asked questions

How long does Slow-Simmered Lamb and Chickpea Stew with Cinnamon take to make?

Total time is about 140 minutes (20 min prep + 120 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-Simmered Lamb and Chickpea Stew with Cinnamon?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Simmered Lamb and Chickpea Stew with Cinnamon?

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-Simmered Lamb and Chickpea Stew with Cinnamon for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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-Simmered Lamb and Chickpea Stew with Cinnamon?

Greek 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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