Middle Eastern · main

Lamb and Chickpea Harissa Stew

Name: Lamb and Chickpea Harissa Stew
Prep time: 2 h 17 min
Total time: 2 h 19 min
Cuisine: Middle Eastern
Ingredients: lamb shoulder roast — 907 g; salt — 10 g; black pepper — 3 g; olive oil — 41 g; yellow onion — 110 g; garlic — 15 g; sesame seed paste — 41 g; tomato paste — 15 g; cumin — 5 g; smoked paprika — 5 g; tomatoes — 794 g; low-salt chicken broth — 710 g; chickpeas — 851 g; carrots — 120 g; cilantro — 15 g; lemon — 65 g

Lamb and Chickpea Harissa Stew reads richness 8.0, umami 7.9 and citrus 5.0 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 2 hr 19 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 8.4 / 10
Sweet & Fruity — 5.0 / 10
Sour & Bright — 6.4 / 10
Bitter & Earthy — 3.8 / 10
Rich & Fat — 8.8 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Richness 8.0 · Umami 7.9 · Citrus 5.0 · Sourness 4.6 · Fruity 4.0 · Salinity 4.0 · Allium 3.9 · Sweetness 3.5 · Earthy 3.3 · Nutty 2.9 · Herbaceous 2.4 · Smoke 2.1 · Warm Spice 1.7 · Funk & Ferment 1.5 · Bitterness 1.3 · Floral 1.1 · Heat 0.7

What's in it (16)

lamb shoulder roast — 907 g
salt — 10 g
black pepper — 3 g
olive oil — 41 g
yellow onion — 110 g
garlic — 15 g
sesame seed paste — 41 g
tomato paste — 15 g
cumin — 5 g
smoked paprika — 5 g
tomatoes — 794 g
low-salt chicken broth — 710 g
chickpeas — 851 g
carrots — 120 g
cilantro — 15 g
lemon — 65 g

Time & effort: about 2 hr 19 min (2 hr 17 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 172.3 kcal, 11.4 g protein, 6.9 g fat, 16.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Pat the lamb cubes dry and season all over with the salt and black pepper.
Heat 2 tablespoons of the olive oil in a large Dutch oven over high heat until shimmering. Working in two batches so the pot stays hot, sear the lamb until deeply browned on at least two sides, 3-4 minutes per batch; transfer each batch to a plate as it finishes.
Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Add the onion and cook, stirring occasionally, until softened and light golden at the edges, 6-7 minutes.
Stir in the garlic, harissa paste, tomato paste, cumin, and smoked paprika; cook, stirring constantly, until the paste darkens slightly and smells toasted, about 90 seconds.
Pour in the crushed tomatoes and broth, scraping up any browned bits stuck to the bottom of the pot. Return the lamb and any accumulated juices to the pot and bring to a boil.
Reduce the heat to low, cover, and simmer gently until the lamb is fork-tender but not falling apart, 1 hour 30 minutes, stirring once or twice.
Stir in the chickpeas and carrots. Cover and continue to simmer until the carrots are tender and easily pierced with a knife, 20-25 minutes more.
Uncover and simmer 5-8 minutes longer, until the stew has thickened slightly and coats the back of a spoon. Taste, adding up to 1/2 teaspoon more salt if needed.
Ladle into bowls, scatter with the cilantro, and serve with lemon wedges for squeezing over the top.

Dishes with a similar flavor shape

Lamb and Chickpea Stew with Warm Spices — Mediterranean
Braised Beef Shank Osso Buco with Gremolata — Italian-American
Lamb Shawarma Flatbreads — Middle Eastern
Ground Beef Tacos with Crunchy Shells — Tex-Mex
Quimbombó con Bolitas de Plátano — Cuban

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.