Lamb and Chickpea Stew
Hearty, aromatic, and irresistibly comforting, this Lamb and Chickpea Stew is a one-pot wonder bursting with bold Middle Eastern-inspired flavors. Tender cubes of seared lamb shoulder are simmered to perfection with earthy spices like cumin, paprika, and cinnamon, then paired with hearty chickpeas, sweet carrots, and velvety baby spinach. A splash of fresh lemon juice and a sprinkle of chopped cilantro add a vibrant finishing touch to this rich, savory stew. Perfect for slow cooking on a chilly evening, this dish combines wholesome ingredients and warm spices to create a soul-satisfying meal that's ideal for family dinners or entertaining. Serve it with crusty bread or spooned over rice to soak up every last bit of its luscious, flavor-packed broth.
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Recipe Information
Ingredients
- 1.5 pounds boneless lamb shoulder, cut into 1-inch cubes
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 1.5 teaspoons ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 14 ounces canned diced tomatoes
- 3 cups low-sodium chicken or beef broth
- 15 ounces canned chickpeas, drained and rinsed
- 2 medium carrots, peeled and sliced into rounds
- 4 cups baby spinach
- 2 tablespoons fresh cilantro, chopped
- 1 large lemon, juiced
Instructions
Season the lamb cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
In batches, sear the lamb cubes until browned on all sides, about 4-5 minutes per batch. Remove the lamb to a plate and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the pot.
Add the diced onion and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the minced garlic, ground cumin, paprika, and ground cinnamon, cooking for 1 minute until fragrant.
Pour in the diced tomatoes and their juices, scraping the bottom of the pot to deglaze and loosen any browned bits.
Return the seared lamb to the pot along with the chicken or beef broth. Stir to combine and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 1 hour, stirring occasionally.
After 1 hour, add the chickpeas and sliced carrots to the pot. Simmer uncovered for an additional 20-25 minutes, or until the carrots are tender and the stew has slightly thickened.
Stir in the baby spinach and let it wilt for 2-3 minutes.
Add the lemon juice and taste. Adjust the seasoning with additional salt if needed.
Serve the stew hot, garnished with fresh cilantro. Optionally, serve with crusty bread or over rice.
Nutrition Facts
Calories |
463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 5.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 725 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
