Moroccan Lamb and Chickpea Stew
This Moroccan Lamb and Chickpea Stew is a comforting one-pot meal that’s full of warming spices and slow-cooked flavour. I use an authentic Moroccan spice blend bought from a market in Marrakesh, but any good-quality Moroccan seasoning from a deli or supermarket will work well. Using a ready-made spice mix makes this recipe wonderfully easy while still producing a rich, aromatic stew.
Slow-cooked lamb becomes beautifully tender, while the chickpeas add extra protein and texture, making this a hearty meal that’s perfect for family dinners, entertaining or relaxed weekend gatherings.
Serve with fluffy couscous or rice to soak up the rich sauce. Like many slow-cooked stews, the flavours develop even further overnight, so it’s an excellent make-ahead dish.
Ingredients
Method
- Heat the olive oil in a large casserole dish over a medium heat.
- Brown the lamb on all sides, then transfer it to a plate.
- Add the onion to the pan and cook for about 5 minutes until softened. Stir in the garlic, followed by the carrot and red pepper, and cook for another 2–3 minutes.
- Add the Moroccan spice mix and stir for 1 minute until fragrant.
- Return the lamb to the casserole and pour in the chopped tomatoes. Fill the empty tomato tin with water and add enough to cover the ingredients.
- Crumble in the stock cube and stir well.
- Bring to the boil, then reduce the heat, cover and simmer gently for 45 minutes.
- Stir in the chickpeas and kale, if using, and cook for a further 15 minutes. If the sauce becomes too thick, add a little extra stock or water. It should be rich and slightly thickened.
- If using spinach instead of kale, stir it in during the final 5 minutes of cooking.
- Stir through the chopped parsley just before serving.