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 at my house, regardless of how cold it is outside. 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.
Need more soups for your freezer? Try my Turkey and Black Bean Chili or Navy Bean and Ham Soup for more easy meal prepping.
Why You’ll Love This Stew
- Easy to freeze or double, so perfect for meal prepping.
- You can easily swap ingredients out for what you already have.
- A great way to get veggies and protein packed in one meal.
Ingredients
- 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
Step 1. In a large stock pot, heat up the olive oil and add your diced onion.
Step 2. Then use a microplane or grater to add fresh garlic. Cook the garlic with the onion until it becomes aromatic.
Step 3. Add in your lamb, breaking it up with a wooden spoon as it cooks.
Step 4. Next add the cinnamon, cumin, smoked paprika, and cayenne, stir until evenly incorporated.
Step 5. Then pour in your drained and rinsed chickpeas.
Step 6. Followed by the can of tomatoes.
Step 7. Top it off with the chicken broth, and season with salt and pepper to taste.
Step 8. Bring to a boil, then reduce heat and simmer for around 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
Stored in an airtight container, your stew will keep for up to 5 days, or for 3 months in the freezer!
Like with any meat, you technically could get away with just cooking it in the stew. But you miss out on tons of flavor! I always recommend browning your meat first.
Chickpeas in a can have been precooked, so you could eat them straight if you really wanted to. I prefer to rinse them, as they can sometimes be kind of slimy.
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!
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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.
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Lamb and Chickpea Stew with Spinach
Ingredients
- 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
Instructions
- 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.1 tablespoon olive oil, 1 medium onion, salt and pepper, 4 cloves garlic
- 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.1 pound ground lamb, 1 tablespoon cinnamon, 2 teaspoons cumin, 2 teaspoons smoked paprika, 1/2 teaspoon cayenne
- 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.4 cups chicken broth, 14 ounces canned chickpeas, 14 ounces fire roasted diced tomatoes, 4 cups spinach
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