Go Back
Slow Cooker Moroccan-Spiced Lamb and Chickpea Stew
Print Recipe Pin Recipe
Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 lb lamb stew meat, cut into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 medium onion, diced
  • 2 carrots, sliced into rounds
  • 1 zucchini, chopped
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 2 cups low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp paprika
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh cilantro, chopped, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Add the lamb, chickpeas, onion, carrots, zucchini, and garlic to the slow cooker.
  • Pour in the diced tomatoes and chicken broth.
  • Sprinkle the cumin, coriander, cinnamon, paprika, ginger, salt, and pepper over the top.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lamb is tender.
  • Taste and adjust salt if needed.
  • Ladle into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

Notes

If the stew seems thin at the end, remove the lid for the last 30 minutes on high to let some liquid evaporate. The lemon wedges brighten the spices right before eating, so add them just before serving rather than during cooking. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop with a splash of broth.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker