Spiced Lamb and Chickpea Stew

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Middle Eastern stew featuring spiced ground lamb and chickpeas, simmered until tender for a warming and satisfying meal. This Middle Eastern-inspired lamb recipe, ready in about 40 minutes, pairs ground lamb, canned chickpeas (drained), olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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: 10 min Cook: 30 min Serves 2 Middle Eastern cuisine 350 cal/serving

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Ingredients

1/2 cup (about 4 oz) ground lamb
1 cup canned chickpeas (drained)
2 tbsp olive oil
1/2 medium onion (finely chopped)
2 cloves minced garlic cloves
1 tsp ground cumin
1/2 tsp ground coriander
1 whole cinnamon stick
1 tbsp tomato paste
1 cup vegetable broth
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh parsley

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Instructions

Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1/2 medium finely chopped onion and sauté for 3 minutes until translucent.
Step 2: Add 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1 whole cinnamon stick, cooking for 1 minute until fragrant.
Step 3: Add 1/2 cup ground lamb and cook, breaking it apart, for 5 minutes until browned.
Step 4: Stir in 1 tbsp tomato paste and cook for 2 minutes, then add 1 cup drained canned chickpeas and 1 cup vegetable broth.
Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, cover, and cook for 20 minutes until flavors meld and the stew thickens slightly.
Step 6: Remove cinnamon stick, garnish with 2 tbsp chopped fresh parsley, and serve warm.