Slow-Simmered Syrian Lamb Stew with Chickpeas and Aleppo Pepper

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, aromatic lamb stew slow-cooked with tender chickpeas, warm spices, and a touch of Aleppo pepper for a subtle heat. This middle eastern-inspired lamb ready in about 140 minutes pairs lamb shoulder, cubed, dried chickpeas, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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 6 Middle Eastern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup dried chickpeas and soak in water overnight or for at least 8 hours, then drain.
  2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes until deeply caramelized, then remove lamb and set aside.
  3. Step 3: In the same pot, add 1 large finely chopped onion and sauté for 5 minutes until softened and translucent, then stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp Aleppo pepper, and 1/2 tsp ground cinnamon, cooking for 2 minutes until the spices bloom and the mixture darkens.
  5. Step 5: Return the lamb to the pot and add the soaked chickpeas along with 4 cups vegetable broth, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover partially, and simmer gently for 2 hours until lamb and chickpeas are tender.
  6. Step 6: Taste and adjust seasoning if needed. Remove from heat and stir in 1/4 cup chopped fresh parsley just before serving to add freshness.

Frequently asked questions

How long does Slow-Simmered Syrian Lamb Stew with Chickpeas and Aleppo Pepper 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 Syrian Lamb Stew with Chickpeas and Aleppo Pepper?

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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Simmered Syrian Lamb Stew with Chickpeas and Aleppo Pepper?

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 Syrian Lamb Stew with Chickpeas and Aleppo Pepper for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Syrian Lamb Stew with Chickpeas and Aleppo Pepper?

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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