This recipe is my go-to comfort food; a warm hug in a bowl on a chilly evening. It’s surprisingly simple to make, yet packs so much flavor. I often make a big pot of it on the weekend and enjoy it for lunches throughout the week. The stew is not only delicious, but also incredibly nutritious, packed with protein, fiber, and iron—perfect for a balanced and flavorful meal. The blend of tender lamb, earthy chickpeas, and nutritious spinach creates a harmonious explosion of flavors.

I started making this stew after a long, difficult hike with my friend, Alex. We were so hungry and cold afterward, that we craved some seriously heartwarming food and needed something comforting and healthy at the same time. After getting home, we made a huge batch of it, and it was exactly the nourishment we needed at the time. This lamb stew with chickpeas and spinach has become a beloved tradition in our circles, perfect for sharing with friends and family.

Lamb Stew with Chickpeas and Spinach

Name: Lamb-Stew-with-Chickpeas-and-Spinach
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Winter
Ingredients: 1 pound Lamb; 2 tablespoons Olive oil; 1 large Onion; 2 cloves Garlic; 1 inch piece Ginger; 1 teaspoon Ground cumin; 1 teaspoon Ground coriander; 1 teaspoon Ground turmeric; 1 teaspoon Chili powder; 1 (14.5 ounce) can Diced tomatoes; 2 cups Chicken broth; 1 (15 ounce) can Chickpeas; 1 teaspoon Salt; 1/2 teaspoon Black pepper; 5 ounces Spinach

A hearty and flavorful lamb stew with chickpeas and spinach, perfect for a cozy night in. This recipe is easy to follow, yet delivers a restaurant-quality meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 90 minutes

Total Time: 105 minutes

📖 Instructions

First things first: Get your large pot or Dutch oven nice and hot over medium heat. Add 2 tablespoons of olive oil and let it shimmer.
Next, brown the lamb. Chop the lamb into 1 inch cubes and place them in the hot pot, working in batches to avoid overcrowding. Brown them on all sides for a super flavorful stew. Set the browned lamb aside for now.
Time for the aromatics: Add a chopped large onion, 2 minced garlic cloves, and 1 inch piece of ginger (also minced – unless you like big chunks of ginger, in which case, go nuts!) to the pot and cook for about 5 minutes, until softened. This step is crucial!
Spice it up! Now add 1 teaspoon each of ground cumin, coriander, turmeric, and chili powder (adjust this according to your spice preference). Cook for another minute, stirring constantly, to toast the spices and release their awesome aromas. I'm serious - smell it!
Stir in the remaining ingredients: Add 1 (14.5 ounce) can of diced tomatoes, 2 cups of chicken broth, 1 (15 ounce) can of chickpeas (drained and rinsed - we're not looking for any sandy surprises!), 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot.
Return the lamb to the pot: Add the browned lamb back into the pot, stirring everything to combine. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for at least 1.5 hours, or until the lamb is very tender. This is where the magic happens; don't rush it!
Add the spinach: After 1.5 hours, stir in 5 ounces of fresh spinach, and continue to simmer, uncovered, for another 5-10 minutes, or until the spinach has wilted completely. Don't overcook it!
Taste and adjust: Before serving, taste your stew and add more salt or pepper if needed. I always recommend this step, because taste is subjective. Do you want a spicy stew? Add more chili.
Serve: Serve this delicious stew hot, garnished with fresh cilantro or parsley, if desired. I've served it with rice before and the combination was a revelation. I was utterly blown away by how well it all complemented each other!

📝 Notes

For a richer flavor, use bone-in lamb.
Feel free to add other vegetables, such as carrots or potatoes, to the stew. Adjust cooking time accordingly.
If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with 2 tablespoons of water to the stew during the last 15 minutes of cooking time.
Some people have issues with indigestion with too much spinach. If this is a concern, adjust the amount to your preferences.