Slow-Simmered Lamb Stew with Sumac and Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender lamb pieces slowly cooked with earthy sumac and hearty chickpeas in a fragrant tomato-based stew. This middle eastern-inspired lamb ready in about 140 minutes pairs olive oil, large (150g) onion, finely chopped, garlic cloves, minced 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 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 4 Middle Eastern cuisine 450 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 pounds lamb shoulder cubes and brown on all sides for 5-7 minutes until the edges are caramelized, then remove lamb and set aside.
  2. Step 2: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 2 tsp ground sumac and 1 tsp ground cumin, cooking for 30 seconds to release their aromas.
  4. Step 4: Return the browned lamb to the pot along with 14 oz canned diced tomatoes, 1 can (15 oz) drained chickpeas, and 2 cups vegetable broth. Season with 1 1/2 tsp salt and 1 tsp black pepper.
  5. Step 5: Bring the stew to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the lamb is tender and the sauce thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh parsley just before serving to brighten the flavors.

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Frequently asked questions

How long does Slow-Simmered Lamb Stew with Sumac and Chickpeas 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 Stew with Sumac and Chickpeas?

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 Stew with Sumac and Chickpeas?

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 Stew with Sumac and Chickpeas 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 Stew with Sumac and Chickpeas?

Middle Eastern 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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