Slow Cooker Lamb Stew With Chickpeas

Name: Slow Cooker Lamb Stew With Chickpeas
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon ground cloves; 2 1/2 to 3 pounds lamb shanks or 2 (1-pound) bone-in lamb shoulder chops; Salt; Cracked black pepper; 1 heaping cup/8 ounces dried chickpeas; 2 yellow onions, cut into 1-inch slices; 6 garlic cloves, lightly smashed and peeled; 3 bay leaves; 2 cups chicken broth; 1 lemon, plus lemon wedges for serving; A handful of mint, basil or cilantro leaves, for serving; Flatbread or rice, for serving

By Cybelle Tondu

Published Aug. 7, 2025

Slow Cooker Lamb Stew With Chickpeas — Christopher Testani for The New York Times. Food Stylist: Spencer Richards.

Total Time: About 6¼ hours
Prep Time: 10 minutes
Cook Time: 6 hours
Rating: (0)
Comments: Read comments

This rustic dinner party dish requires minimal preparation and lets time do the work to achieve meltingly tender results. Dried chickpeas become velvety under the slow cooker's patient heat, forming a hearty base for succulent lamb without any soaking or searing. Warm spices, garlic and lemon complement and brighten the stew's robust flavors. Serve blanketed in fresh herbs, with flatbread or rice to sop up the rich juices.

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Ingredients

Yield:4 servings

1teaspoon ground cumin
1teaspoon smoked paprika
½teaspoon ground cloves
2½ to 3pounds lamb shanks or 2 (1-pound) bone-in lamb shoulder chops
Salt
Cracked black pepper
1heaping cup/8 ounces dried chickpeas
2yellow onions, cut into 1-inch slices
6garlic cloves, lightly smashed and peeled
3bay leaves
2cups chicken broth
1lemon, plus lemon wedges for serving
A handful of mint, basil or cilantro leaves, for serving
Flatbread or rice, for serving

Ingredient Substitution Guide

Preparation

Step 1
Combine cumin, paprika and cloves in a large bowl. Place lamb shanks in the bowl and season generously with salt (about 1 teaspoon per pound) and black pepper, then coat evenly with the spices. (For the best flavor, this step can be done up to 48 hours in advance; cover and refrigerate until ready to cook.)
Step 2
In a 5- to 6-quart slow cooker, combine chickpeas, onions, garlic, bay leaves and broth. (The chickpeas should be just covered in liquid, since the lamb and onions will release juices as they cook.) Peel wide strips of lemon zest and add to the slow cooker. Place lamb shanks on top (the meat will not be submerged in liquid), cover and cook on high for 6 hours, until lamb and chickpeas are very tender.
Step 3
Pull away and discard lamb bones from the meat. Cut the zested lemon in half and squeeze in the juice into the stew. Taste and adjust salt and pepper. Top with herbs, and serve with lemon wedges and flatbread or rice.

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