Lamb and Chickpea Stew

Lamb has a richer, more distinct flavor than beef or turkey, and it pairs especially well with the warm spices in this stew. Chickpeas add bulk and a bit of texture against the ground meat.

Ground lamb has more fat than a lot of the other ground meats I cook with, which keeps this stew rich without needing any added cream. Cinnamon alongside the savory spices is what gives it that distinct warmth.

This is one of the more distinct flavors in my whole rotation, since lamb isn't something I use often. Chickpeas hold their shape well through the simmer, adding texture that ground meat alone wouldn't provide.

The recipe card has the full ingredient list and simmer time for the entire ten-portion batch. Let the stew cool before portioning it into containers, then refrigerate what you'll eat within four days and freeze the rest. This lamb stew is a good one whenever I want something richer and more distinct.

Nutrition note: This is general food information, not individualized medical or nutrition advice.

Lamb and Chickpea Stew

YIELD

10 portions

ESTIMATED NUTRITION

645 calories • 34g protein • 25g carbs • 46g fat per portion

What I really like about this recipe is how much richer lamb tastes compared to the ground beef and turkey I usually cook with.

Ingredients

• 3 3/4 lb ground lamb

• 3 cans chickpeas, drained

• 2 cans diced tomatoes

• 2 onions, diced

• 2 tbsp olive oil

• 3 tbsp ras el hanout or Moroccan spice blend

• 3 tsp cinnamon

• 5 cups vegetable broth

Directions

1. Brown the ground lamb with onion in olive oil.

2. Add chickpeas, tomatoes, spices, cinnamon, and broth; bring to a simmer.

3. Simmer 25–30 minutes, until slightly thickened.

4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.

Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.