If you’re searching for a cozy, hearty meal that feels like a warm hug on a chilly evening, you’re going to want to stick around for this one. I absolutely love this Lamb and Chickpea Spinach Stew Recipe because it’s packed with rich flavors, wholesome ingredients, and comes together quicker than you might expect for such a comforting dish. Whether you’re cooking for family or meal prepping for the week, this stew hits all the right notes — savory, a little smoky, with just a touch of spice, and silky spinach to finish things off.

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Why You’ll Love This Recipe

Deep, layered flavor: The combination of cinnamon, cumin, smoked paprika, and lamb creates a stew that’s fragrant and satisfying with every bite.
Simple to pull together: With just one pot and straightforward ingredients, it’s perfect for busy weeknights or when you want minimal cleanup.
Nutritious and comforting: Chickpeas add fiber and protein while spinach packs in nutrients, making this wholesome enough to enjoy guilt-free.
Perfect for leftovers and freezing: I love making a big batch to have on hand—flavors only deepen after a day in the fridge or from the freezer.

A white bowl filled with a clear broth soup showing layers of small, soft red tomato pieces, leafy dark green spinach, small beige beans, and crumbled light brown meat. On top, a woman's hand with red nail polish holds a silver spoon lifting a scoop of soup that includes all these ingredients with a green spinach leaf hanging down. The background and surface are white with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe uses ingredients that complement each other beautifully—earthy lamb, tender chickpeas, aromatic spices, and fresh spinach. When shopping, look for good quality ground lamb and fresh spinach for the best results.

Olive oil: Use a good extra virgin olive oil for sautéing to bring fruitiness and richness without overpowering the spices.
Onion: A medium onion adds sweetness and depth—yellow or white will both work well.
Salt and pepper: Essential for seasoning and bringing all flavors into balance.
Garlic: Fresh minced garlic is key here for that lovely aromatic base.
Ground lamb: This is the star protein. Look for 80-85% lean for the best texture and flavor.
Cinnamon: Adds warmth and a subtle sweetness that pairs incredibly well with lamb.
Cumin: Brings an earthy, slightly nutty note that complements the chickpeas perfectly.
Smoked paprika: This spice gives you that smoky undertone without needing a smoker.
Cayenne pepper: Optional, but I like it for a gentle kick of heat.
Chicken broth: A flavorful liquid base that hydrates the stew and melts everything together.
Canned chickpeas: Drained and rinsed, they add body and nutrition without fuss.
Fire roasted diced tomatoes: These bring acidity and a lovely smoky tomato taste.
Spinach: Stirred in at the end for a fresh, vibrant finish that brightens the stew.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this stew my own depending on season or mood, and I encourage you to too. It’s a wonderfully forgiving recipe that welcomes creativity!

Vegetarian option: Swap lamb for hearty mushrooms or lentils to keep that meaty texture and depth of flavor.
Spice level: Adjust cayenne to taste, or add a diced fresh chili if you like things extra zesty like I sometimes do!
Greens swap: Try kale or chard in place of spinach for a different texture and slightly earthier flavor.
Grain boost: Stir in cooked quinoa or couscous just before serving for added body and a bit of bite.

How to Make Lamb and Chickpea Spinach Stew Recipe

Step 1: Sauté your base for flavor

Start by heating olive oil in a large soup pot over medium-high heat. Add your diced onion and a pinch of salt and pepper to help sweat out the moisture and build flavor. It’ll take about 7-8 minutes for the onions to soften and turn translucent — don’t rush this part, as it really develops the stew’s base. Once your kitchen smells like that sweet onion aroma, add minced garlic and stir for about 30 seconds until fragrant, taking care not to burn it.

Step 2: Brown the lamb with spices

Next, add your ground lamb right into the pot. Season with another pinch of salt and pepper to enhance the meat’s flavor. Break the lamb up with your wooden spoon and spread it out to get nice browning—which is crucial for taste. As it cooks, sprinkle in cinnamon, cumin, smoked paprika, and cayenne if you’re using it. Stir frequently to prevent sticking, and brown the lamb for about 6-8 minutes until it’s no longer pink. This step really brings out the rich, spiced character of the stew.

Step 3: Build the stew and simmer

Once your lamb is beautifully browned, it’s time to add the liquids and legumes. Pour in chicken broth, chickpeas, and fire-roasted diced tomatoes. Give everything a good stir, then bring the pot to a boil before turning the heat down to low. Let it simmer gently for 20 minutes to let all those flavors meld together—this is when the magic happens! Keep the lid slightly ajar to prevent boiling over and stir occasionally.

Step 4: Finish with fresh spinach and seasoning

Right before serving, stir in the fresh spinach. It will wilt quickly and add a fresh pop of color and nutrients to the stew. Give it a final taste and adjust salt and pepper as needed. If you want, garnish with fresh parsley for a little brightness. This final step takes it from hearty to vibrant and ensures you’re getting that lovely green goodness.

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Pro Tips for Making Lamb and Chickpea Spinach Stew Recipe

Brown the lamb well: Taking the time to brown the lamb deeply enhances the stew’s flavor through caramelization — don’t just cook it through, let it develop color.
Don’t skip rinsing chickpeas: Rinsing canned chickpeas removes excess sodium and any canned flavor that can dull the stew’s freshness.
Add spinach last: Adding spinach at the very end preserves its vibrant color and prevents it from turning mushy or overcooked.
Taste and adjust seasoning: Stews can sometimes need a little extra salt or pepper after simmering, so always taste before serving.

How to Serve Lamb and Chickpea Spinach Stew Recipe

A white bowl filled with a chunky soup on a white marbled surface, showing three main layers: the base is a clear, reddish-brown broth with small bubbles, the middle layer contains round light beige chickpeas and pieces of cooked ground meat, and the top layer has bright green chopped herbs and spinach leaves mixed with vibrant red tomato chunks, creating a fresh and colorful look, photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I often keep it simple with chopped fresh parsley or a squeeze of lemon juice to add brightness and freshness that contrast the rich flavors. A dollop of Greek yogurt or a sprinkle of crumbled feta adds creaminess if you want a touch more indulgence.

Side Dishes

This stew shines on its own or alongside warm crusty bread or fluffy couscous to soak up the juices. I sometimes pair it with simple roasted vegetables or a crisp green salad to balance the meal.

Creative Ways to Present

For special occasions, I like to serve this Lamb and Chickpea Spinach Stew Recipe in individual rustic bowls topped with a swirl of yogurt, a sprinkle of toasted pine nuts, and fresh herbs. Adding a side of warm pita bread cut into triangles makes for a cozy presentation perfect for sharing.

Make Ahead and Storage

Storing Leftovers

Leftover stew keeps beautifully in an airtight container in the refrigerator for up to 4 days. I usually portion it out into single-serving containers for easy grab-and-go meals that taste just as good when reheated.

Freezing

This stew freezes wonderfully! After it cools, transfer into freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you thaw it, the flavors will have matured even more, making those leftovers taste incredible.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the stew has thickened too much, add a splash of water or broth to loosen it back up. This helps retain the stew’s silky texture and fresh flavor.

FAQs

Can I use lamb stew meat instead of ground lamb in this recipe?

Absolutely! If you have lamb stew meat, you can cut it into bite-sized pieces and brown it similarly. Just be prepared for a slightly longer cooking time to tenderize the meat—about 45 minutes to an hour of simmering instead of 20 minutes works well.
Is this recipe spicy?

The cayenne pepper adds a mild heat, but it’s entirely optional. If you prefer it mild, just omit the cayenne and the stew will still be deliciously flavorful and aromatic without the kick.
Can I make this stew in advance?

Yes! In fact, I think it tastes even better the next day once the flavors have had time to meld. Just store it in the refrigerator and reheat gently. It’s also freezer-friendly for longer storage.
What can I substitute for chicken broth?

If you want to keep it vegetarian or don’t have chicken broth on hand, vegetable broth works just as well and adds great depth of flavor.

Final Thoughts

This Lamb and Chickpea Spinach Stew Recipe has quickly become one of those dishes I turn to when I want something hearty but not complicated. I love how it fills the kitchen with warm spices and delivers a satisfying meal that doesn’t feel heavy. Plus, it’s so flexible—perfect for adapting to what you have in your pantry. Seriously, once you try it, you’ll be making this stew again and again, especially as the nights get cooler. Give it a go; I’m confident you’ll love it as much as my family does!