Slow-Simmered Lamb and Chickpea Stew with Cinnamon and Tomato

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty lamb stew enriched with the warmth of cinnamon and the earthiness of chickpeas, slow-cooked in a rich tomato sauce. This Greek recipe, 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.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 14 oz canned diced tomatoes
• 1 1/2 cups cooked chickpeas
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.