Name: Lamb and Chickpea Stew with Spinach Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 pound ground lamb; 4 cups spinach; Salt and pepper, to taste; 1 tablespoon cinnamon; 2 teaspoons cumin; 2 teaspoons smoked paprika; 1/2 teaspoon cayenne pepper (optional); 4 cups chicken broth; 14 ounces canned chickpeas, drained and rinsed; 14 ounces fire roasted diced tomatoes

If you’re searching for a comforting dish that’s rich, hearty, and packed with layers of flavor, then you’re in for a treat. This Lamb and Chickpea Stew with Spinach Recipe is one of my absolute favorites for chilly evenings or any time you want a filling meal that’s surprisingly easy to make. It’s like a warm hug in a bowl—think tender lamb, earthy chickpeas, and vibrant spinach swirling together with aromatic spices that will have your kitchen smelling irresistible. Stick around, and I’ll walk you through everything so you can nail this stew right at home.

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Why You’ll Love This Recipe

Comfort in Every Bite: The rich lamb, spicy undertones, and tender chickpeas come together in a stew that just warms you from the inside out.
Easy Weeknight Meal: You can pull this together in under 45 minutes, making it perfect for busy nights without sacrificing flavor.
Make-Ahead Friendly: It tastes even better the next day, and it freezes beautifully for meal prep or last-minute dinners.

A white bowl filled with a clear broth soup showing layers of small, soft red tomato pieces, leafy dark green spinach, small beige beans, and crumbled light brown meat. On top, a woman's hand with red nail polish holds a silver spoon lifting a scoop of soup that includes all these ingredients with a green spinach leaf hanging down. The background and surface are white with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

What I love about this Lamb and Chickpea Stew with Spinach Recipe is how simple ingredients come together to create something so flavorful and satisfying. Most of these staples are pantry-friendly, and the spices give it that warm, Middle Eastern-inspired kick you’ll crave.

Olive oil: For sautéing your onions and lamb, extra virgin is best for flavor.
Onion: Adds a sweet base; diced to cook evenly.
Salt and pepper: Essential to balance and highlight all the flavors.
Garlic: Fresh and minced—it brings that punchiness that marries the spices well.
Ground lamb: Trust me, the star here—choose good quality for tender, juicy results.
Cinnamon: A little unexpected twist that adds warmth and depth.
Cumin: Earthy and aromatic, a real flavor booster.
Smoked paprika: Adds a subtle smoky, sweet layer that I absolutely adore.
Cayenne (optional): For when you want a hint of heat to brighten the stew.
Chicken broth: The flavorful cooking liquid that ties everything together.
Canned chickpeas: Protein-packed and hearty, they soak up the spices beautifully.
Fire roasted diced tomatoes: Adds acidity and a smoky sweetness, elevating the stew.
Spinach: Stirred in last for a burst of color, freshness, and nutrition.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to keep this Lamb and Chickpea Stew with Spinach Recipe versatile so you can make it your own. Whether you’re tweaking spices or swapping ingredients, there’s plenty of room to experiment and still get amazing results.

Swap the meat: I’ve tried using beef or even turkey when lamb wasn’t on hand—still super delicious but with a slightly different flavor profile.
Spice it up or down: If you’re not big on heat, cut back on the cayenne, or go wild with extra smoked paprika and fresh chili for more kick.
Greens variations: Kale or swiss chard work beautifully in place of spinach if you want a different texture.
Make it vegetarian: Skip the lamb, double the chickpeas, and use vegetable broth for a hearty plant-based version.

How to Make Lamb and Chickpea Stew with Spinach Recipe

Step 1: Sauté the Base Until Tender and Aromatic

Start by heating your olive oil over medium-high heat in a large soup pot. Toss in the diced onion with a pinch of salt and pepper. You want to cook these low and slow for about 7-8 minutes until they soften and gently caramelize—this builds a deep flavor foundation for the stew. Then, stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to let the garlic burn because it can turn bitter quickly—that’s a step I learned the hard way!

Step 2: Brown the Lamb and Layer the Spices

Add the ground lamb straight into the pot. Season with another pinch of salt and pepper. Use a wooden spoon to break the meat apart as it cooks, aiming for small crumbles that brown evenly. Sprinkle in the cinnamon, cumin, smoked paprika, and cayenne (if using). Stir often to toast the spices and combine flavors as the lamb browns, about 6 to 8 minutes. This step is critical because browning the meat and spices together creates that rich umami punch that will keep your family coming back for seconds.

Step 3: Simmer the Stew to Deepen Flavors

Once the lamb has a nice brown crust, pour in the chicken broth, canned chickpeas (drained and rinsed), and fire roasted diced tomatoes with their juices. Give everything a good stir and bring it up to a boil. Then reduce to low heat and gently simmer for about 20 minutes. This lets all the flavors meld beautifully. I like to cover the pot partly with a lid to keep the liquid from evaporating too much but still allow some thickening.

Step 4: Finish with Fresh Spinach and Season to Taste

Right before serving, stir in the fresh spinach until it wilts and brightens up the stew. This adds a lovely pop of color and freshness to balance the richness of the lamb. Taste your stew and add more salt or pepper if needed. I sometimes squeeze a little lemon juice here too for a zingy lift. If you want, garnish with fresh parsley to make it visually inviting—it really makes a difference!

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Pro Tips for Making Lamb and Chickpea Stew with Spinach Recipe

Don’t Skip Browning: Taking the time to brown the lamb well brings out rich flavors that really make this stew special.
Toast Your Spices: Adding the cinnamon, cumin, and paprika early and stirring them with the meat helps release their aroma and intensifies taste.
Add Spinach Last: Stir it in right before serving so it stays bright and fresh instead of turning mushy.
Adjust Salt at the End: Broth can be salty, so always taste at the end before adding more seasoning to avoid overdoing it.

How to Serve Lamb and Chickpea Stew with Spinach Recipe

A white bowl filled with a chunky soup on a white marbled surface, showing three main layers: the base is a clear, reddish-brown broth with small bubbles, the middle layer contains round light beige chickpeas and pieces of cooked ground meat, and the top layer has bright green chopped herbs and spinach leaves mixed with vibrant red tomato chunks, creating a fresh and colorful look, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this stew with freshly chopped parsley or cilantro—fresh herbs add a brightness that contrasts beautifully with the deep, rich flavors. A dollop of plain Greek yogurt on the side is also fantastic if you want a creamy, cooling element that’s perfect if you’ve added cayenne for heat.

Side Dishes

Warm crusty bread or fluffy couscous pairs wonderfully, soaking up the stew’s saucy goodness. I often like to serve it over a bed of rice, too, turning it into a complete, hearty meal.

Creative Ways to Present

For special occasions, I sometimes serve the stew in hollowed-out round loaves of bread for a rustic touch that makes it feel extra cozy and impresses guests. Another idea is to plate individual portions in shallow bowls with a swirl of yogurt and a sprinkle of za’atar spice on top for a Middle Eastern vibe.

Make Ahead and Storage

Storing Leftovers

I usually let the stew cool completely, then store it in airtight containers in the fridge. It keeps really well for up to 4 days, and honestly, the flavors just get better as they meld. Just give it a good stir when reheating.

Freezing

This lamb and chickpea stew freezes beautifully. I portion it out into freezer-safe containers or bags, making sure to leave some space for expansion. When you thaw it, you’ll find the texture stays intact, and it tastes just as delicious—perfect for meal prep or easy weeknight dinners.

Reheating

I reheat this stew gently on the stovetop over low heat, stirring occasionally and adding a splash of broth or water if it seems too thick. This keeps the lamb tender and the spinach fresh-looking. You can also microwave leftovers covered, but stir halfway through for even heating.

FAQs

Can I use fresh chickpeas instead of canned in this Lamb and Chickpea Stew with Spinach Recipe?

Absolutely! Fresh chickpeas can be used, but remember they need to be soaked overnight and cooked until tender before adding to the stew. This adds some prep time, but the texture is fantastic if you plan ahead.
What cut of lamb is best for this stew?

I recommend using ground lamb for simplicity and quick cooking. However, if you prefer, you can use lamb stew meat cut into small pieces but you’ll need to brown and simmer it longer until tender.
Is this Lamb and Chickpea Stew with Spinach Recipe gluten-free?

Yes! All the ingredients in this stew are naturally gluten-free. Just double-check your broth and canned tomatoes to be certain no gluten-containing additives are included.
Can I make this stew in a slow cooker?

You can! Brown the lamb and sauté the onions and garlic first, then add everything to the slow cooker. Cook on low for 6-8 hours or until the lamb is tender and flavors meld.
How spicy is the stew, and can I adjust the heat?

The heat mostly comes from the cayenne pepper, which is optional. You can leave it out entirely for a milder stew or increase it if you want more kick. Adjust spice levels to your preference!

Final Thoughts

I absolutely love how this Lamb and Chickpea Stew with Spinach Recipe consistently delivers flavorful comfort food with minimal fuss. When I first tried it, I was blown away by how simple ingredients could come together so beautifully. My family goes crazy for it, especially because it’s filling and wholesome without feeling heavy. If you’re looking for a stew that’s versatile, freezer-friendly, and bursting with taste, I promise you’ll enjoy making and eating this as much as I do. So grab your pot, gather those spices, and treat yourself to this green-spined, meaty delight—you’ll be glad you did!