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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.  
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Resting Time 4 hours
Total Time 1 hour 15 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g diced lamb
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 red pepper diced
  • 1 carrot diced
  • 1 Tbsp Moroccan spice mix
  • 1 x 400g tin chopped tomatoes
  • 1 lamb or chicken stock cube
  • 1 x 400g tin chickpeas drained and rinsed
  • 2 large handfuls spinach or chopped kale
  • 2 Tbsp fresh parsley chopped
  • 1 Tbsp olive oil

Method
 

  1. Heat the olive oil in a large casserole dish over a medium heat.
  2. Brown the lamb on all sides, then transfer it to a plate.
  3. 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.
  4. Add the Moroccan spice mix and stir for 1 minute until fragrant.
  5. 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.
  6. Crumble in the stock cube and stir well.
  7. Bring to the boil, then reduce the heat, cover and simmer gently for 45 minutes.
  8. 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.
  9. If using spinach instead of kale, stir it in during the final 5 minutes of cooking.
  10. Stir through the chopped parsley just before serving.