Slow-Simmered Lamb Stew with Aleppo Pepper and Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty Middle Eastern lamb stew featuring tender lamb shoulder slow-cooked with aromatic spices, Aleppo pepper, and hearty chickpeas for a warming meal. This middle eastern-inspired lamb (gluten free) ready in about 135 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 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1.5 lbs lamb shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 1 tsp Aleppo pepper
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 2 tbsp tomato paste
• 14 oz diced tomatoes (canned)
• 1 cup chickpeas, drained and rinsed
• 2 cups beef or lamb broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1.5 lbs lamb shoulder cubes and brown on all sides for 6-8 minutes until golden and caramelized, 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 soft and translucent. Add 4 minced garlic cloves, 1 tsp Aleppo pepper, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp ground cinnamon, cooking for 1 minute until fragrant.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes, then add 14 oz canned diced tomatoes, 1 cup drained chickpeas, and 2 cups beef or lamb broth. Return the browned lamb to the pot.
4. Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, reduce heat to low, and cook gently for 1.5 to 2 hours until lamb is very tender and sauce thickens.
5. Step 5: Stir in 1/4 cup chopped fresh parsley just before serving to brighten the flavors.