Lamb Stew with Chickpeas
This lamb stew brings together tender lamb, carrots, and chickpeas in a tomato sauce flavoured with rosemary, paprika, and caraway. The stew cooks slowly until the lamb is soft and the sauce thickens. A splash of lemon juice at the end brightens the rich flavours.
Nutrition
- Calories 421kcal 86kcal
- Fat 26.3g 5.4g
- Carbs 15.7g 3.2g
- Protein 28.5g 5.8g
- Fibre 5.0g 1.0g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
The chickpeas soak up most of the tomato sauce, so you get that softness with the lamb, not as an afterthought. Rosemary, paprika and cumin give the stew an earthy, slightly smoky flavour. Squeeze in the lemon just before serving. It cuts through the richness so the sauce doesn't sit heavy.
Tips and Variations
- Trim off any large pieces of fat from the lamb, but leave a little fat on to help keep the meat tender.
- Keep the stew simmering gently. Boiling it too fast can make the sauce reduce too quickly and the lamb turn out tough.
- Cut the lamb into pieces that are about the same size so they cook evenly and soften at the same time.
- If you like a thicker stew, use a little less water, but check the saucepan often as it cooks.
- Add more carrots if you want extra vegetables without changing the main flavour of the dish.
- Make the stew a day ahead if you can. The tomato, rosemary, and spice flavours get even better after resting.
- Serve the stew with wholemeal pitta, flatbread, or a slice of crusty bread for dipping.
Meal Storage
Let the lamb stew cool before putting it in an airtight container. Store it in the fridge for up to 3 days. The tomato sauce will thicken as it chills, so add a splash of water when reheating if needed.
Freezer tips
Put the cooled stew into freezer-safe containers and freeze for up to 3 months. Freezing in individual portions makes for easy lunches or dinners.
Defrost the stew in the fridge overnight. Reheat it gently in a saucepan over medium-low heat, stirring now and then, until the lamb and sauce are piping hot. If the sauce is too thick, add a splash of water. Only reheat each portion once.
Frequently Asked Questions
Stewing lamb usually needs about 2 to 2½ hours at a gentle simmer. It is ready when the meat is tender and a fork slides in easily.
The lamb probably needs more time to cook. Cover the pan and continue simmering gently for another 20 to 30 minutes, then check it again.
Yes. You can make the stew a day ahead and keep it covered in the fridge. The flavours often deepen after resting overnight.
Yes, but soak and cook them first before adding them to the stew. The 240g quantity in this recipe refers to drained canned chickpeas.
Serve it with wholemeal pitta, flatbread, crusty bread, couscous or steamed vegetables. It is also filling enough to serve on its own.
Yes. Leave the stew to cool completely, divide it into suitable freezer containers and freeze for up to 3 months.
Closing Note
Cooking time can vary depending on the cut and size of the lamb pieces, so check the meat instead of just watching the clock. After about 2 hours, check a larger piece with a fork and keep simmering if it still feels firm. When the lamb is tender, add the chickpeas and lemon juice for the final simmer. If you like slow-cooked lamb, you might also enjoy this lamb stew with root vegetables.
- 💪 High Protein
- 🍃 Lighter
- 🍞 Lower Carb
- 🧊 Freezer Friendly
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