This aromatic lamb and chickpea stew with spinach is made with warm spices, fire roasted tomatoes, and more. Ideal for prepping ahead and great for freezing, this lamb soup recipe is bursting with flavor.
Soup season is in full-swing now that we’re in the middle of winter in Michigan. Though to be completely honest, I’ll make soups all year round! They are a great way to meal prep; make a double batch and freeze half for a busy day down the road. My Lamb and Chickpea Stew with Spinach is no exception, and while it’ll be a delicious course on your dinner table tonight, it’ll taste even better the next day.
- Olive oil: A heart healthy oil that I like to use with almost all of my cooking for sautéing and roasting.
- Onion: I used a white onion, they’re slightly sweet and mild in flavor but meld well with everything else.
- Garlic: Warm, nutty, and aromatic, it’s delicious
- Lamb: I used ground lamb, but lamb shoulder is delicious as well.
- Warm spices: Cinnamon, cumin, smoked paprika, and cayenne make a delicious blend of warm spices that are reminiscent of Lebanese cuisine.
- Chicken broth: My go-to for the base of most of my soups, but you could use vegetable broth or beef broth if that’s what you have on hand.
- Chickpeas: Also called garbanzo beans, they’re used in a lot of Middle-Eastern foods and are packed full of nutrients.
- Diced tomatoes: Adds some needed acidity and robust flavor to the broth and stew. I like to use fire roasted for that extra punch.
- Spinach: A leafy green that cooks well in stews and soups, it loses any hint of bitterness.
How to Make Lamb and Chickpea Stew with Spinach
In a large stock pot, heat up the olive oil and add your diced onion.
Then use a microplane or grater to add fresh garlic. Cook the garlic with the onion until it becomes aromatic.
Then add in your lamb, breaking it up with a wooden spoon as it cooks.
Next add the cinnamon, cumin, smoked paprika, and cayenne, stir until evenly incorporated.
Then pour in your drained and rinsed chickpeas.
Followed by the can of tomatoes.
Then top it off with the chicken broth.
Sprinkle in some salt and pepper, stir, and bring to a boil. Once boiling, reduce heat to a simmer and cook for an additional 20 minutes.
Add the spinach just a couple minutes before serving.
Check for seasoning and add more salt or pepper to your preference, then serve and enjoy your Lamb and Chickpea Stew with Spinach!
Frequently Asked Questions:
How long can you keep chickpea stew in the fridge?
You can store you stew in the fridge for up to 5 days, or 3 months in the freezer.
Are chickpeas good for weight loss?
Because they are high in fiber and protein, they keep you feeling full and satisfied, which promotes weight loss!
Do you have to do anything to canned chickpeas?
Chickpeas in a can have been precooked, so you could eat them straight from the can. I’d recommend rinsing them, as they can become kind of slimy from the can, otherwise there aren’t any hard and fast rules, just preferences!
More Hearty Soups
- Lemony Lentil Soup with Spinach
- Chicken Tortilla Soup with Hominy
- Green Chile Stew
- Navy Bean and Ham Soup
- Beef and Bean Chili
Eat It, Like It, Share It!
Did you try this stew and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
Make it for dinner or for a week’s worth of lunches, my Lamb and Chickpea Stew with Spinach is delicious and filling either way.
Your spoon is waiting.
Lamb and Chickpea Stew with Spinach
- 1 tablespoon olive oil
- 1 medium onion (diced)
- salt and pepper (to taste)
- 4 cloves garlic (minced)
- 1 pound ground lamb
- 1 tablespoon cinnamon
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- ½ teaspoon cayenne (optional)
- 4 cups chicken broth
- 14 ounces canned chickpeas (drained and rinsed)
- 14 ounces fire roasted diced tomatoes
- 4 cups spinach
- Heat olive oil in a large soup pot over medium high heat. Add onions and pinch of salt and pepper and saute until tender, about 7-8 minutes. Stir in garlic and heat until fragrant, about 30 seconds.
- Add lamb to the pan along with another pinch salt and pepper and begin breaking up with wooden spoon. Add cinnamon, cumin, smoked paprika and cayenne. Saute lamb until browned, about 6-8 minutes, stirring regularly.
- Once lamb is browned, add in chicken broth, chick peas and tomatoes. Bring to a boil then reduce to low. Simmer for 20 minutes. Stir in spinach right before serving. Check for seasoning and adjust before serving. Garnish with fresh parsley if you wish.