Lamb Stew With Tomatoes, Chickpeas and Spices

"North African spices with a basic meat stew recipe from Cook's Illustrated The Best Recipe (aka The Kitchen Bible). I made this for a holiday party to break in my new cast iron dutch oven and everyone loved it. I needed a hotter oven after 2 hours and the lamb wasn't tender yet, but I moved it to the stovetop (covered) and simmered it for another 40 minutes or so and it became wonderfully tender, yet not stringy or dry. I got nothing but raves (and very few leftovers!) on this one! Notes: I used 1.5 cans each of diced tomatoes and chick peas. I browned the lamb in three batches instead of two to keep from overcrowding my 5 qt. dutch oven. Kept warm all afternoon by simmering on the stove on low. I used fresh ginger (about 1 Tbl) and no parsley or cilantro. Could have probably used a bit of salt at the end."
photo by a user photo by a user
Ready In:
2hrs 30mins




  • Heat oven to 250.
  • Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
  • Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
  • Stir in flour and cook until lightly colored (1-2 min).
  • Add stock and deglaze pan.
  • Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
  • Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
  • Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
  • Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
  • Stir in parsley, discard bay leaves and adjust seasoning just before serving.

Questions & Replies

Got a question? Share it with the community!


  1. this is an excellent got 'lamb and a tin of chickpeas what should I cook' recipe. I used our slow cooker too. I made it for 4-5 people ( so 680grms lamb).I followed the recipe but used a can of tomatoes and alittle stock ( maybe 1/4 cup) and transfered the simmered tomatoes to the lamb waiting in the slow cooker. On low for about 5-6 hrs perfect!
  2. I love lamb stew and usually make an Irish version with potatoes, celery, carrots, onions or something close. Now and then I'm looking for a change of pace. Using this recipe as a basis this turned out a really tasty and healthy lamb stew. I plan to alternate this with the Irish style. Mmm. I used the canned tomatoes, chickpeas, onion, garlic, also a little celery, a jalapeno pepper, and diced-up carrot and malanga root. Used cumin, cinnamon, ginger, rosemary, and cloves as well as salt and pepper. Nice peppy flavor. Looks great as well, if I get the camera working hope to send a picture.
  3. This was a lovely Morrocan style dish. I halved the recipe and made it on the stove top like a stew. I added a bit more stock to keep it from drying out. I left off the parsley and/or cilantro, didn't have any. Served with some warm pita type flat breads. I have a VERY picky Husband that even enjoyed this dish.
  4. We really enjoyed this and so did both my young daughters. For this recipe I decided my crockpot would be perfect. I basically followed the recipe exactally except instead of adding the flour to the onions, I made a mix of flour, salt and pepper in a bag and then tossed the lamb to coat before browning. I added the spices to the onion/garlic to toast them slightly before deglazing with stock. Because I used the crockpot I cut the stock back to about 1/2 - 3/4 cup and used all the canned tomatoes. I added the canned chickpeas about an hour before serving. This ended up cooking in the crockpot on low for about 6-7 hours. Served with Recipe #96875 this is a fabulous, filling family meal. Thank you for posting.



Find More Recipes