Slow-Simmered Lamb and Chickpea Stew with Cinnamon and Tomato

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

A hearty lamb stew enriched with the warmth of cinnamon and the earthiness of chickpeas, slow-cooked in a rich tomato sauce. This mediterranean-inspired greek ready in about 110 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, 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: 90 min Serves 4 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Add 1 lb cubed lamb shoulder and brown on all sides for about 6-8 minutes until caramelized. Remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and 3 minced garlic cloves. Sauté over medium heat for 5 minutes until soft and fragrant.
  3. Step 3: Stir in 1 tsp ground cinnamon and cook for 1 minute to release its aroma. Add 14 oz canned diced tomatoes, 2 cups vegetable broth, 1 1/2 cups cooked chickpeas, browned lamb, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Bring to a simmer, cover, reduce heat to low, and cook gently for 1 hour 30 minutes until lamb is tender and sauce has thickened.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley before serving alongside crusty bread or rice.

Frequently asked questions

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

Total time is about 110 minutes (20 min prep + 90 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 and Tomato?

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 and Tomato?

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 and Tomato for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 and Tomato?

Mediterranean greek 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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