Slow-Simmered Lamb and Chickpea Stew with Tomato and Cinnamon
Tender lamb slowly cooked with earthy chickpeas, ripe tomatoes, and a hint of warm cinnamon for a comforting Greek-inspired stew. This Greek-inspired lamb recipe, ready in about 135 minutes, pairs lamb shoulder, cut into 1-inch cubes, extra virgin 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 extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 1 cup cooked chickpeas
- 1/2 tsp ground cinnamon
- 1 tsp dried oregano
- 2 cups beef broth or water
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a heavy-bottom pot over medium-high heat. Add 1 lb lamb shoulder cubes and brown on all sides for 6-8 minutes until golden and fragrant.
- Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot, sautéing for 4 minutes until the onion softens and becomes translucent.
- Step 3: Stir in 14 oz canned diced tomatoes, 1 cup cooked chickpeas, 1/2 tsp ground cinnamon, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp black pepper. Pour in 2 cups beef broth or water and bring to a gentle simmer.
- Step 4: Cover and reduce heat to low, cooking the stew gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens. Stir occasionally to prevent sticking.
- Step 5: Finish by stirring in 2 tbsp chopped fresh parsley before serving warm with crusty bread or rice.
Frequently asked questions
How long does Slow-Simmered Lamb and Chickpea Stew with Tomato and Cinnamon take to make?
Total time is about 135 minutes (15 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 Tomato and 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Lamb and Chickpea Stew with Tomato and 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 Tomato and Cinnamon 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 Tomato and 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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