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Lamb and Chickpea Stew – Comfort Recipes for Dinner

Alright, let me tell you—this lamb and chickpea stew is like a warm hug on a chilly evening. Imagine tender chunks of lamb melting into a rich, spiced tomato broth, paired with soft chickpeas that soak up all that goodness. The aroma alone fills your kitchen with cozy vibes that make you want to pull up a chair and just savor the moment. This dish has become my go-to when I need comfort food that’s hearty but still feels a little special. Plus, it’s surprisingly easy to make! If you’ve ever worried about lamb being tricky, trust me, this recipe breaks it down step-by-step so your dinner turns out perfectly every time.

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

Ingredients

For the Main Dish:

1 ½ pounds lamb shoulder, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
1 (14.5-ounce) can diced tomatoes
1 ½ cups low-sodium chicken or beef broth
1 (15-ounce) can chickpeas, drained and rinsed
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish

How I Make It

Step 1:

Start by heating olive oil in a heavy-bottomed pot over medium-high heat. When the oil shimmers, add the lamb cubes in a single layer—don’t overcrowd the pan! Brown them on all sides, which should take about 5-7 minutes. This step seals in those juicy flavors.

Step 2:

Remove the lamb and set it aside. In the same pot, toss in the chopped onion and sauté until soft and golden, about 5 minutes. Add the garlic, cumin, smoked paprika, and cinnamon, stirring constantly so the spices bloom nicely without burning.

Step 3:

Return the lamb to the pot along with any juices. Pour in the diced tomatoes and broth. Give everything a good stir and bring it to a gentle simmer. Cover the pot, lower the heat, and let it cook for about 1 hour—this slow simmer is where the lamb gets tender and the flavors deepen.

Step 4:

After the hour, stir in the chickpeas. Simmer uncovered for 15 more minutes to thicken the stew and let the chickpeas soak in the savory juices. Taste and season with salt and pepper as needed.

Step 5:

Turn off the heat and sprinkle fresh parsley over the top for a burst of color and freshness.

Step 6:

Serve hot with crusty bread or over fluffy couscous, and dive into that cozy, comforting goodness!

Variations & Tips

For a vegetarian twist, swap lamb for hearty mushrooms and use vegetable broth.
Add a splash of lemon juice right before serving to brighten the flavors.
If you like heat, include a pinch of red pepper flakes with the spices.
Use bone-in lamb for extra richness—just increase cooking time slightly.
Pressure cooker versions cut down cooking time to around 30 minutes.
Serve with Greek yogurt on the side for a creamy contrast.

How I Like to Serve It

This stew is perfect for lazy Sunday dinners when you want something filling and homey. It pairs beautifully with warm, crusty bread to soak up every drop of the sauce. In the cooler months, I love serving it alongside roasted root vegetables or a simple green salad to balance out the richness.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; it tastes even better the next day!
Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.

Closing: This lamb and chickpea stew feels like a hug in a bowl—it’s that kind of recipe you’ll want on repeat all year long.