This one-pot lamb and chickpea stew pairs tender pieces of lamb shoulder with chickpeas, tomatoes, carrots, and warm spices in a richly flavored broth. It draws on spice combinations found in North African cooking, while keeping the method simple; serve it with couscous or bread to catch every spoonful.
Ingredients
- 2 lb (900 g) boneless lamb shoulder, cut into 1½-inch (4 cm) cubes
- 1½ tsp (9 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, about 7 oz (200 g), diced
- 2 medium carrots, about 6 oz (180 g), peeled and cut into ½-inch (1 cm) pieces
- 4 garlic cloves, about ½ oz (12 g), finely chopped
- 2 tbsp (32 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (0.5 g) cayenne pepper, or less to taste
- 1 can (14.5 oz/410 g) crushed tomatoes
- 3 cups (710 ml) low-sodium beef or lamb broth
- 2 cans chickpeas (15 oz/425 g each), drained and rinsed; about 3 cups (480 g) drained
- 1 tbsp (15 ml) fresh lemon juice
- ¼ cup (10 g) chopped fresh cilantro or flat-leaf parsley, for serving
Instructions
- Prepare the lamb. Pat the lamb dry with paper towels so it browns rather than steams. Season it on all sides with the salt and black pepper. If the lamb is sold in larger pieces, cut it into evenly sized cubes so they cook at a similar rate. Set a large, heavy Dutch oven or other lidded pot over medium-high heat.
- Brown the meat. Add the olive oil. When it shimmers, arrange the lamb in a single layer, working in batches if needed so the pieces are not crowded. Brown for about 12 minutes total, turning the pieces to color several sides. Transfer browned lamb to a plate. A deep brown surface adds flavor to the stew, but the meat does not need to cook through at this stage.
- Soften the vegetables. Reduce the heat to medium. Add the onion and carrots to the pot and cook for 7 minutes, stirring occasionally and scraping up browned bits. If the bottom looks dry or the vegetables start sticking, add a tablespoon of water rather than more oil. Stir in the garlic and cook for about 30 seconds, just until fragrant.
- Bloom the spices. Add the tomato paste, cumin, coriander, paprika, cinnamon, and cayenne. Stir continuously for 1 minute, coating the vegetables. This brief cooking mellows the raw flavor of the paste and brings out the aroma of the spices; take care not to let the garlic or spices scorch.
- Build the braising liquid. Pour in the crushed tomatoes and broth, stirring to loosen any browned bits from the bottom of the pot. Return the lamb and any juices on the plate to the pot. The meat should be mostly submerged. Bring the liquid just to a gentle boil, then lower the heat so it simmers steadily without bubbling hard.
- Braise until tender. Cover the pot and simmer for 1 hour 25 minutes, stirring once or twice. Check that the simmer stays gentle and that there is enough liquid; if the meat is exposed or the pot looks dry, add ¼ cup (60 ml) water. Start checking the lamb for tenderness after about 1 hour 15 minutes, since the exact time depends on the cut and the size of the cubes. Check a large piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of lamb. Keep the lamb in the hot simmering stew for at least 3 minutes after it reaches that temperature, then continue braising until it yields easily to a fork. Shoulder usually needs this longer braise to become tender.
- Add the chickpeas. Stir in the drained chickpeas. Leave the pot uncovered and simmer for 20 minutes, stirring gently once or twice. This gives the chickpeas time to take on the sauce’s flavor while allowing the broth to reduce slightly. If you prefer a looser stew, cover the pot partway or stir in a splash of broth.
- Finish and serve. Remove the pot from the heat and stir in the lemon juice. Taste the broth and adjust the salt, pepper, or cayenne. Let the stew stand for 12 minutes before serving so it settles and cools slightly. Scatter the cilantro or parsley over the top. The sauce will thicken a little as it stands.
Tips
- Choose shoulder for a tender result. Lamb shoulder has connective tissue that softens during a slow braise, making it a better choice here than very lean leg meat. If using leg, cut it into similar-sized cubes and begin checking sooner; it may become tender before shoulder does, so avoid simmering it longer than necessary.
- Brown in batches. Crowding the pot traps steam and can leave the lamb gray instead of browned. Give the pieces room, and let the pot regain heat between batches. If the browned bits look nearly black, lower the heat before adding the vegetables so they do not taste burnt.
- Adjust the liquid, not the cooking time alone. A covered pot should simmer gently, not boil vigorously. A hard boil can make the meat cook unevenly and the sauce reduce too quickly. Add a little water or broth if needed, and uncover only for the chickpea portion of cooking.
- Use a practical spice substitute. If you do not have ground coriander, use an extra ½ teaspoon (1 g) cumin; the stew will be earthier and less citrusy. For a milder dish, omit the cayenne. Ground spices lose their fragrance over time, so use fresh, aromatic ones when possible.
Serving Suggestions
Serve the stew in shallow bowls over couscous, rice, or bulgur, with enough sauce to season the grains. Crusty bread or warm flatbread is also useful for scooping up chickpeas and wiping the bowl. For a lighter side, add a crisp green salad dressed with lemon and olive oil, or a simple plate of sliced cucumber and tomatoes.
A finishing squeeze of lemon brightens the rich lamb and tomato base, while chopped cilantro or parsley adds freshness. Set extra herbs, lemon wedges, and a small dish of harissa or another chili paste on the table so diners can adjust their own bowls. If serving a crowd, keep the stew warm over very low heat and offer the grains separately; this makes it easy to accommodate different appetites and helps the grains stay fluffy rather than soak up all the sauce.
Variations
Make it without tomatoes: Replace the crushed tomatoes with 1½ cups (355 ml) additional broth and add 1 tablespoon (15 ml) lemon juice at the end. The result is a lighter, less tangy braise; use a little less broth if you want a thicker sauce.
Add dried fruit: Stir in ⅓ cup (55 g) chopped dried apricots or raisins with the chickpeas. Their sweetness contrasts with the spices, a pairing found in many regional stew traditions, though recipes vary widely by place and household. Taste before adding more lemon, since the fruit changes the balance.
Use canned white beans: Substitute two drained and rinsed cans of cannellini beans for the chickpeas, using the same total drained quantity. They are softer and creamier, so fold them in gently and simmer just until hot to help them keep their shape.
Make it spicier or smokier: Increase the cayenne in small increments, or replace the sweet paprika with smoked paprika for a deeper, smoky note. Smoked paprika can dominate the other spices, so begin with ½ teaspoon (1 g) and add more only after tasting.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in shallow airtight containers to help them cool promptly. The stew keeps for 3 to 4 days in the refrigerator. It often tastes even more melded the next day, though the chickpeas may soften slightly as they sit in the sauce.
For longer storage, freeze the cooled stew in meal-size airtight containers for up to 3 months. Leave a little room at the top for expansion, label the container with the date, and thaw it in the refrigerator overnight for the most even reheating. You can reheat it from frozen in a covered saucepan over low heat, adding a splash of water or broth and stirring occasionally as it loosens.
Reheat leftovers until the center reaches 165°F (74°C), checking with a food thermometer. On the stove, warm the stew gently in a covered pot, stirring occasionally so the bottom does not scorch; in a microwave, use a covered microwave-safe dish and stir partway through. Bring it just to a simmer after it is thoroughly hot, and avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Can I make lamb and chickpea stew ahead?
Yes. Cook it through, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat only the amount you need to 165°F (74°C). If making it a day ahead, save the fresh herbs and add them just before serving so they remain bright.
Can I use dried chickpeas instead of canned?
Yes, but cook them separately first. Soak and simmer dried chickpeas according to their package directions until tender, then measure about 3 cups (480 g) cooked chickpeas for this recipe. Add them during the final 20 minutes; adding uncooked dried chickpeas directly would require more liquid and a much longer cooking time, and the lamb could overcook before they soften.
What if my lamb is still tough after the stated braising time?
Keep simmering it gently, covered, and check every 10 to 15 minutes. Tough lamb usually needs more time for its connective tissue to soften, rather than a higher cooking temperature. Add a little water or broth if the sauce is reducing too quickly, and wait to add the chickpeas until the lamb is nearly tender.
Can I make this recipe in a slow cooker?
Yes. Brown the lamb and cook the onion, carrots, garlic, and spices on the stovetop as directed, then transfer them to the slow cooker with the tomatoes and broth. Cook on low for about 7 to 8 hours or high for about 4 to 5 hours, checking for fork tenderness. Add cooked or canned chickpeas for the final 30 minutes. Slow cookers vary, so use tenderness and a thermometer rather than time alone to judge doneness.
Can I make the stew less spicy?
Absolutely. Leave out the cayenne entirely; cumin, coriander, cinnamon, and paprika still give the broth plenty of flavor without making it hot. If you want to serve people with different preferences, keep chili paste on the table instead of adding extra heat to the pot.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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