Slow-Simmered Syrian Lamb Stew with Chickpeas and Aleppo Pepper

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 recipe, 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.

Ingredients

• 1.5 lbs lamb shoulder, cubed
• 1 cup dried chickpeas
• 3 tbsp olive oil
• 1 large (about 150g) onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp Aleppo pepper
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.