Slow Cooker Lamb Stew With Chickpeas
Published Aug. 7, 2025
- Total Time
- About 6¼ hours
- Prep Time
- 10 minutes
- Cook Time
- 6 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon ground cumin
- 1teaspoon smoked paprika
- ½teaspoon ground cloves
- 2½ to 3pounds lamb shanks or 2 (1-pound) bone-in lamb shoulder chops
- Salt
- Cracked black pepper
- 1heaping cup/8 ounces dried chickpeas
- 2yellow onions, cut into 1-inch slices
- 6garlic cloves, lightly smashed and peeled
- 3bay leaves
- 2cups chicken broth
- 1lemon, plus lemon wedges for serving
- A handful of mint, basil or cilantro leaves, for serving
- Flatbread or rice, for serving
Nutritional analysis per serving (4 servings)
1182 calories; 74 grams fat; 30 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 7 grams polyunsaturated fat; 59 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 70 grams protein; 1403 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine cumin, paprika and cloves in a large bowl. Place lamb shanks in the bowl and season generously with salt (about 1 teaspoon per pound) and black pepper, then coat evenly with the spices. (For the best flavor, this step can be done up to 48 hours in advance; cover and refrigerate until ready to cook.)
- Step 2
In a 5- to 6-quart slow cooker, combine chickpeas, onions, garlic, bay leaves and broth. (The chickpeas should be just covered in liquid, since the lamb and onions will release juices as they cook.) Peel wide strips of lemon zest and add to the slow cooker. Place lamb shanks on top (the meat will not be submerged in liquid), cover and cook on high for 6 hours, until lamb and chickpeas are very tender.
- Step 3
Pull away and discard lamb bones from the meat. Cut the zested lemon in half and squeeze in the juice into the stew. Taste and adjust salt and pepper. Top with herbs, and serve with lemon wedges and flatbread or rice.
Private Notes
Comments
Coming back the next day to add that it was very greasy. This was alleviated today when I scraped the fat off of cold leftovers before reheating, but only partially.
Way too spicy,cut them all in half and leave the lemon out. Should have gotten some chutney and flatbread on the way home.
I could not believe I was done when I hit start on my Crock Pot. So easy and tastes like it took way more effort than it did. I of course didn’t see the note to let it sit up to 48 hours for more flavor. I managed 2. I did not think it was too spicy/flavorful like another commenter- it was just right and could have handled more if you felt adventurous. Maybe they added lemon juice before cooking, because they mentioned not adding lemon next time. The recipe only said to add rind, so that’s what I did. Served it with lemon wedges, mint and flatbread.
I did everything as prescribed, but after six hours the chickpeas were not completely tender, but rather "al dente". They were edible, especially when paired with rice which offered a good contrast in texture. I am wondering however if this is as intended; after six hours fully covered in broth they were still far from what I'd describe as "tender". The recipe doesn't call for soaking the chickpeas beforehand but I think I might try that next time.
I made this with Rancho Gordo cassoulet beans & it was extraordinary. Used the entire 16 oz package, doubled the broth, used 3.5 lb lamb shoulder chops, two lemons, and increased the spices. Served with Kalamata olive bread.
This was very tasty. I had the butcher cube 3 pounds of lamb for me. I seasoned the meat and put it in the fridge overnight. I seared the meat before adding to the slow cooker and added baby carrots in addition to the other ingredients. It was flavorful and tender. I served with jasmine rice.