Slow Cooker Lamb and Chickpea Stew
Lamb shoulder is built for slow, low-temperature cooking, where its rich marbling gradually melts to create deep flavor and tender texture. Pairing it with hearty chickpeas, garlic, onion, and a simple blend of ground cumin and turmeric yields a comforting stew that simmers gently in the background all day.
Why this one works
- Lamb shoulder breaks down over low heat into tender, melt-in-your-mouth pieces.
- Requires only ten minutes of hands-on prep before the slow cooker takes over.
- Cooked chickpeas absorb the spiced beef broth while keeping a pleasant bite.
- Earthy cumin and golden turmeric provide balanced seasoning without overpowering the meat.
What you’ll need
- 2 lbs (900g) lamb shoulder, cubed Trim excess surface fat if desired and cut into uniform bite-sized pieces so the meat cooks evenly.
- 1.5 cups (400g) chickpeas, cooked Rinsed and drained canned chickpeas or home-cooked chickpeas hold their shape well during the long cook.
- 1 cup (240ml) beef broth Provides the savory liquid base, blending with the natural pan juices released by the lamb and aromatics.
- 1 onion, diced Finely diced onion softens completely into the cooking broth, adding subtle sweetness.
- 3 cloves garlic, minced Minced garlic distributes evenly across the ingredients during the braise.
- 1 tsp cumin Brings warm, earthy aromatics that pair naturally with lamb.
- 1 tsp turmeric Gives the cooking liquid a rich golden hue and mild, peppery warmth.
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What to have nearby
- Slow cooker (4 to 6 quart)
- Chef's knife and cutting board
- Liquid measuring cup and measuring spoons
Step-by-step instructions
This is a true one-pot assembly: prepare your aromatics, cube the lamb, and place everything directly into the slow cooker insert. Once the broth is added, let the gentle low setting do all the work until the meat is thoroughly tender.
- 1Step 1
Place the cubed lamb, diced onion, and minced garlic into the slow cooker.
- 2Step 2
Add the chickpeas, cumin, and turmeric.
- 3Step 3
Pour in the beef broth until ingredients are mostly covered.
- 4Step 4
Cook on low for 7 hours until the lamb is fork-tender.
- 5Step 5
Adjust seasoning to taste before serving in a warm bowl.
ALSO GOOD: If these flavors sound good to you, Slow Cooker Lemon Herb Lamb Stew is a natural one to save for next time.
A few things worth knowing
- Keep the lamb cubes roughly the same size so every piece cooks to the same level of tenderness.
- Resist opening the lid during cooking to avoid losing the steady heat needed for braising.
- Always sample the broth right before serving to check if a final pinch of salt or pepper is needed.
Ways to make it your own
- Garnish with freshly chopped flat-leaf parsley or cilantro just before serving for fresh color.
- Serve with a dollop of plain yogurt on top to add a cool, creamy element to each bowl.
Serving suggestions
Ladle the stew into wide, warm bowls with plenty of the spiced broth. It pairs naturally with warm pita, crusty artisan bread, or a bed of steamed grains like couscous or basmati rice to soak up the juices.
Storage & reheating
Allow any remaining stew to cool before sealing it in an airtight container and placing it in the refrigerator. Reheat gently in a saucepan over medium-low heat on the stove, adding a splash of water or broth if the liquid has reduced.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use canned chickpeas for this recipe?+
Yes, standard canned chickpeas that are rinsed and drained work well as the cooked chickpeas called for in the ingredient list.
Why is lamb shoulder ideal for this stew?+
Lamb shoulder contains sufficient connective tissue and fat that soften during a seven-hour low cook, resulting in succulent meat that does not dry out.
Do I need to brown the lamb before adding it to the slow cooker?+
No, the recipe is designed to go directly into the slow cooker without pre-searing, keeping prep time right around ten minutes.
With minimal morning prep and a steady, slow simmer, this lamb and chickpea stew delivers rich, warming comfort with practically no fuss.
Slow Cooker Lamb and Chickpea Stew
Tender cubed lamb shoulder slow-cooks for seven hours with hearty chickpeas, warm spices, aromatics, and savory beef broth for an effortless dinner.
Ingredients
- 2 lbs (900g) lamb shoulder, cubed
- 1.5 cups (400g) chickpeas, cooked
- 1 cup (240ml) beef broth
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
Instructions
- Place the cubed lamb, diced onion, and minced garlic into the slow cooker.
- Add the chickpeas, cumin, and turmeric.
- Pour in the beef broth until ingredients are mostly covered.
- Cook on low for 7 hours until the lamb is fork-tender.
- Adjust seasoning to taste before serving in a warm bowl.
Nutrition
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