This Lamb and Chickpea Stew is a deeply comforting, aromatic meal perfect for a slow weekend. The lamb becomes meltingly tender while chickpeas soak up the rich, spiced broth. It’s a rustic yet sophisticated one-pot wonder that tastes even better the next day.
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Why You’ll Love This Lamb and Chickpea Stew
- Forgiving & flexible: Adjust spices, veggies, or lamb cuts—hard to mess up.
- Pure comfort texture: Tender lamb, creamy chickpeas, rich broth perfect for bread.
- Amazing leftovers: Flavors deepen overnight, making it even better.
- Special but simple: Complex taste from layered spices, straightforward process.
Ingredients & Tools
- 800 g lamb shoulder or leg, cut into 3 cm cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 1.5 tsp ground coriander
- 1 tsp smoked paprika
- 0.5 tsp ground cinnamon
- 0.25 tsp cayenne pepper (optional, for heat)
- 2 tbsp tomato paste
- 400 g can of chopped tomatoes
- 1 litre good-quality chicken or beef stock
- 2 x 400 g cans chickpeas, drained and rinsed
- 2 bay leaves
- 1 large carrot, diced
- Salt and freshly ground black pepper to taste
- Fresh parsley or coriander for garnish
Tools: A large, heavy-bottomed pot or Dutch oven, a sharp knife, and a wooden spoon.
Notes: The quality of your lamb and the freshness of your spices really make a difference here. Don’t skip browning the meat—it builds a flavor foundation that you just can’t get any other way.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 11 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of lamb. Shoulder is my top pick because it has more marbling, which translates to incredible tenderness after a long braise. Leg is leaner but still works well.
- Don’t rush the browning. This is the single most important step for building a deep, rich flavor. You want a proper sear on the lamb, not just a pale gray steam.
- Toast your spices. Adding the cumin, coriander, and paprika to the pot right after the onions and garlic wakes them up and makes their flavor bloom. You’ll smell the difference instantly.
- Use low-sodium stock if you can. This gives you total control over the salt level of your final stew. You can always add more, but you can’t take it out.
How to Make Lamb and Chickpea Stew
Step 1: Pat the lamb cubes completely dry with paper towels and season generously with salt and pepper. This is crucial for getting a good sear. Heat the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, add the lamb and sear until deeply browned on all sides. This should take about 5-7 minutes per batch. Transfer the browned lamb to a plate and set aside.
Step 2: Reduce the heat to medium and add the chopped onion to the same pot. You’ll notice all those lovely browned bits (the fond) left from the lamb. Scrape them up as you cook the onion until it’s soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant—be careful not to let it burn.
Step 3: Now for the magic. Add all the ground spices—the cumin, coriander, smoked paprika, cinnamon, and cayenne if using—to the onions and garlic. Stir constantly for about 30 seconds. The aroma will become incredibly warm and nutty. This toasting process unlocks the oils in the spices and defines the entire flavor profile of the stew.
Step 4: Push the onion and spice mixture to one side of the pot and add the tomato paste to the empty space. Let it cook for a minute, stirring, until it darkens slightly. This caramelizes the sugars in the paste and removes any raw, tinny taste. Then, mix it all together with the onions.
Step 5: Return the browned lamb and any accumulated juices to the pot. Add the canned tomatoes, the diced carrot, the bay leaves, and pour in the stock. Stir everything together, scraping the bottom of the pot one last time to loosen any remaining bits of flavor.
Step 6: Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for about 1 hour and 15 minutes. You’re looking for the lamb to be just starting to become tender.
Step 7: After that initial simmer, stir in the drained and rinsed chickpeas. Continue to simmer, covered but slightly ajar, for another 30-45 minutes. The stew is ready when the lamb is fork-tender and practically falling apart, and the broth has thickened slightly.
Step 8: Finally, taste the stew and adjust the seasoning with more salt and pepper as needed. Fish out and discard the bay leaves. Let the stew sit off the heat for 10 minutes before serving—this allows the flavors to settle and the fat to rise to the top, which you can skim off if you prefer. Garnish with a generous handful of fresh, chopped parsley or coriander.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers; keeps up to 3 months.
- Reviving: Reheat gently on stove; add splash of water or stock if too thick.
Serving Suggestions
Complementary Dishes
- Crusty sourdough bread or warm flatbreads — Essential for dipping into that rich, spiced broth and ensuring not a single drop goes to waste.
- A simple, zesty couscous salad with lemon and herbs — The bright, fresh flavors and light texture provide a perfect counterbalance to the hearty, rich stew.
- Steamed greens like kale or spinach — Stirred in right at the end, they wilt beautifully and add a pop of color and a nutritional boost.
Drinks
- A robust red wine like a Syrah/Shiraz or a Grenache — The wine’s dark fruit notes and peppery undertones stand up beautifully to the spiced, earthy flavors of the lamb and chickpeas.
- A crisp, dry hard cider — The apple-y brightness and effervescence cut through the richness of the stew in a really refreshing way.
- A minty iced tea — A non-alcoholic option where the cool, clean taste of mint provides a lovely contrast to the warm spices.
Something Sweet
- Orange and almond cake — The citrus notes are a classic pairing with lamb, and the dense, moist cake feels like a natural, satisfying end to the meal.
- Baklava — The honey, nuts, and flaky phyllo pastry continue the Mediterranean/Middle Eastern flavor theme in a decadent, sweet form.
- Pistachio and rosewater ice cream — The floral, nutty creaminess is a light yet sophisticated palate cleanser after the savory depth of the stew.
Top Mistakes to Avoid
- Mistake: Crowding the pot when browning the lamb. If you add too much lamb at once, the pot temperature drops and the meat steams instead of sears. You’ll miss out on all that beautiful, flavorful browning. Patience is key—brown in batches.
- Mistake: Boiling the stew aggressively. A gentle simmer is what you want. A rolling boil will make the lamb tough and chewy instead of tender. Keep the heat low and let time do the work.
- Mistake: Adding the chickpeas at the beginning. If you add them with the lamb, they’ll turn to mush after two hours of cooking. Adding them in the last 30-45 minutes ensures they stay intact and retain a pleasant, creamy texture.
- Mistake: Skipping the final taste for seasoning. After long cooking, the flavors concentrate and the salt level can change. Always taste and adjust at the very end before you serve.
Expert Tips
- Tip: Make it a day ahead. The flavor of this stew improves dramatically overnight. Cook it, let it cool, and refrigerate it. The next day, you can easily skim off any solidified fat from the top before reheating.
- Tip: Use a splash of acidity to brighten it up. Right before serving, stir in a squeeze of fresh lemon juice or a tiny dash of red wine vinegar. It lifts all the rich, earthy flavors and makes them sparkle.
- Tip: Thicken the stew without flour. If you prefer a thicker consistency, simply remove a ladleful of chickpeas and a bit of broth, mash them into a paste, and stir it back into the pot. It works like a charm.
- Tip: Brown the lamb in batches without cleaning the pot. Those dark, sticky bits left in the pot are pure flavor gold. Deglazing them with the onions and stock is what creates the deep, complex base of the stew.
FAQs
Can I make this Lamb and Chickpea Stew in a slow cooker?
Absolutely. Follow steps 1 through 4 to brown the lamb and toast the spices in a skillet on the stove—this step is too important to skip. Then, transfer everything (including the chickpeas) to your slow cooker, add the stock and tomatoes, and cook on low for 7-8 hours or on high for 4-5 hours. The lamb will be wonderfully tender.
Can I use dried chickpeas instead of canned?
You can, but it requires a bit of planning. You’ll need to soak 1 cup of dried chickpeas overnight in plenty of water. The next day, drain them and add them to the pot along with the lamb at the beginning of the cooking process. They’ll need the full 2 hours to become tender and creamy.
How long will leftovers keep in the fridge?
This stew is a fantastic make-ahead meal. Stored in an airtight container, it will keep beautifully in the refrigerator for 3 to 4 days. The flavors will continue to meld and develop, making it even more delicious.
Can I freeze this stew?
Yes, it freezes exceptionally well. Let it cool completely, then portion it into freezer-safe containers or bags. It will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove, adding a splash of water or stock if it seems too thick.
What can I use instead of lamb?
If you’re not a lamb fan, beef chuck is a fantastic substitute—it has a similar fat content and becomes just as tender. For a lighter version, you could use skinless, boneless chicken thighs, though you’d need to reduce the initial simmering time to about 30-40 minutes before adding the chickpeas.
Lamb And Chickpea Stew
Make the best Lamb and Chickpea Stew with this easy recipe. Tender lamb, creamy chickpeas & rich spiced broth. Perfect for a comforting meal. Get the recipe now!
Ingredients
For the Ingredients
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800 g lamb shoulder or leg (cut into 3 cm cubes)
-
2 tbsp olive oil
-
1 large onion (finely chopped)
-
4 cloves garlic (minced)
-
2 tsp ground cumin
-
1.5 tsp ground coriander
-
1 tsp smoked paprika
-
0.5 tsp ground cinnamon
-
0.25 tsp cayenne pepper (optional, for heat)
-
2 tbsp tomato paste
-
400 g can of chopped tomatoes
-
1 litre good-quality chicken or beef stock
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2 x 400 g cans chickpeas (drained and rinsed)
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2 bay leaves
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1 large carrot (diced)
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Salt and freshly ground black pepper (to taste)
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Fresh parsley or coriander (for garnish)
Instructions
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Pat the lamb cubes completely dry with paper towels and season generously with salt and pepper. Heat the olive oil in your large pot over medium-high heat until it shimmers. Working in batches to avoid crowding the pan, add the lamb and sear until deeply browned on all sides. This should take about 5-7 minutes per batch. Transfer the browned lamb to a plate and set aside.01
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Reduce the heat to medium and add the chopped onion to the same pot. Scrape them up as you cook the onion until it’s soft and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant—be careful not to let it burn.02
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Add all the ground spices—the cumin, coriander, smoked paprika, cinnamon, and cayenne if using—to the onions and garlic. Stir constantly for about 30 seconds. The aroma will become incredibly warm and nutty.03
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Push the onion and spice mixture to one side of the pot and add the tomato paste to the empty space. Let it cook for a minute, stirring, until it darkens slightly. Then, mix it all together with the onions.04
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Return the browned lamb and any accumulated juices to the pot. Add the canned tomatoes, the diced carrot, the bay leaves, and pour in the stock. Stir everything together, scraping the bottom of the pot one last time to loosen any remaining bits of flavor.05
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Bring the stew to a gentle boil, then immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for about 1 hour and 15 minutes. You’re looking for the lamb to be just starting to become tender.06
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After that initial simmer, stir in the drained and rinsed chickpeas. Continue to simmer, covered but slightly ajar, for another 30-45 minutes. The stew is ready when the lamb is fork-tender and practically falling apart, and the broth has thickened slightly.07
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Taste the stew and adjust the seasoning with more salt and pepper as needed. Fish out and discard the bay leaves. Let the stew sit off the heat for 10 minutes before serving—this allows the flavors to settle and the fat to rise to the top, which you can skim off if you prefer. Garnish with a generous handful of fresh, chopped parsley or coriander.08
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