Slow-Simmered Moroccan Chickpea and Lamb Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty North African-inspired lamb stew with tender chickpeas, slow-cooked in aromatic spices for a deeply authentic flavor. This african-inspired lamb ready in about 110 minutes pairs lamb shoulder, cut into 1-inch cubes, olive oil, large onion, finely chopped 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.

Prep: 20 min Cook: 90 min Serves 4 African cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium-high heat. Add 1 lb lamb shoulder cubes and brown on all sides for 5-7 minutes until caramelized; remove and set aside.
  2. Step 2: In the same pot, add 1 finely chopped large onion and sauté over medium heat for 5 minutes until translucent. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
  3. Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, and 1 tsp smoked paprika; cook for 1 minute to toast the spices.
  4. Step 4: Add 1 can (14 oz) crushed tomatoes and 2 cups vegetable broth, stirring to combine. Return lamb to the pot along with 1 can (15 oz) drained chickpeas.
  5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 1 hour 30 minutes until lamb is tender and stew thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve with lemon wedges to squeeze over the stew for brightness.

Frequently asked questions

How long does Slow-Simmered Moroccan Chickpea and Lamb Stew 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 Moroccan Chickpea and Lamb Stew?

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 Moroccan Chickpea and Lamb Stew?

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 Moroccan Chickpea and Lamb Stew 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 Moroccan Chickpea and Lamb Stew?

African 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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