Mediterranean · main

Lamb and Chickpea Stew with Warm Spices

Lamb and Chickpea Stew with Warm Spices reads richness 8.1, umami 8.1 and citrus 5.2 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 2 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.6 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 3.5 / 10
• Rich & Fat — 8.7 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Richness 8.1 · Umami 8.1 · Citrus 5.2 · Sourness 4.7 · Fruity 4.2 · Allium 4.0 · Salinity 3.5 · Earthy 3.0 · Sweetness 2.5 · Herbaceous 2.3 · Warm Spice 2.2 · Smoke 1.9 · Nutty 1.8 · Funk & Ferment 1.5 · Bitterness 1.4 · Floral 1.3 · Heat 0.7

What's in it (16)

• lamb shoulder roast — 907 g
• salt — 6 g
• black pepper — 3 g
• olive oil — 41 g
• yellow onion — 110 g
• garlic — 12 g
• tomato paste — 30 g
• cumin — 5 g
• coriander — 1 g
• cinnamon — 4 g
• smoked paprika — 3 g
• tomatoes — 411 g
• low-salt chicken broth — 710 g
• chickpeas — 851 g
• lemon — 65 g
• parsley — 15 g

Time & effort: about 2 hr 30 min (2 hr 28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 190.4 kcal, 13 g protein, 7.3 g fat, 18.1 g carbs

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

How it's cooked (9 steps)

1. Pat the lamb dry and season all over with 1 teaspoon of the salt and the pepper.
2. Heat 2 tablespoons of the olive oil in a Dutch oven or heavy soup pot over high heat. Sear the lamb in two batches, without crowding the pot, until deeply browned on all sides, 7-8 minutes per batch; transfer to a plate as it finishes.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil and the onion. Sauté, scraping up any browned bits, until the onion is softened and golden at the edges, 6-7 minutes.
4. Add the garlic, tomato paste, cumin, coriander, cinnamon, and smoked paprika. Cook, stirring constantly, until fragrant and the tomato paste darkens a shade, 1-2 minutes.
5. Pour in the diced tomatoes and chicken broth, scraping the bottom of the pot to release any remaining browned bits, 1-2 minutes, until the liquid is smooth and simmering.
6. Return the lamb and any accumulated juices to the pot. Bring to a boil, then reduce the heat to low, cover, and braise until the lamb is fork-tender and shreds easily, 1 hour 45 minutes to 2 hours, stirring occasionally so nothing catches on the bottom.
7. Stir in the chickpeas and simmer uncovered until they're warmed through and the stew has thickened slightly, 15-20 minutes.
8. Remove from the heat and stir in the lemon juice and the remaining 1/4 teaspoon salt. Taste and add more salt if needed.
9. Ladle into bowls and top with the parsley.

Dishes with a similar flavor shape

• Lamb and Chickpea Harissa Stew — Middle Eastern
• Lamb Shawarma Flatbreads — Middle Eastern
• Braised Beef Shank Osso Buco with Gremolata — Italian-American
• Greek Braised Lamb and Orzo One-Pot — Greek
• Skillet Lamb Chops with Garlic and Rosemary — American

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.