North African Lamb Stew with Chickpeas and Dates

Embrace the rich, aromatic flavors of North Africa with this sensational Lamb and Chickpea Stew. We’ve taken a classic, comforting stew and elevated it with fiber-rich chickpeas and tender vegetables, creating a dish reminiscent of a traditional tagine. The addition of dates provides a lovely, subtle sweetness that balances the savory spices, making this a truly heartwarming and satisfying meal perfect for a cozy evening in. It’s a complete, nourishing dish that feels both special and wonderfully simple to prepare.

Ingredients

• 2 tbsp olive oil
• 2 lbs boneless lamb shoulder, cut into 1.5-inch cubes
• 2 medium yellow onions, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional, for warmth)
• 1 (28-ounce) can diced tomatoes, undrained
• 4 cups beef or lamb broth
• 2 large carrots, peeled and sliced into thick rounds
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1/2 cup pitted dates, roughly chopped
• Salt and freshly ground black pepper to taste
• 1/2 cup fresh cilantro or parsley, chopped, for garnish
• Toasted sliced almonds for garnish (optional)

Instructions

1. Pat the lamb cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding, sear the lamb on all sides until deeply browned. Transfer the seared lamb to a plate and set aside.
2. Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. If the bottom of the pot gets dry, add a splash of broth to deglaze.
3. Add the minced garlic and grated ginger to the pot and cook for one more minute until fragrant. Stir in the cumin, coriander, turmeric, cinnamon, and cayenne pepper, and cook for another 30 seconds to toast the spices.
4. Return the seared lamb (and any accumulated juices) to the pot. Pour in the diced tomatoes and broth. Stir everything together, scraping up any browned bits from the bottom of the pot.



5. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 hours, stirring occasionally. The lamb should be getting tender.
6. Stir in the sliced carrots, cover again, and continue to simmer for another 30 minutes.
7. Add the rinsed chickpeas and chopped dates to the stew. Stir to combine, and let it simmer, uncovered, for a final 20-30 minutes, or until the lamb is fall-apart tender and the sauce has thickened to your liking.



8. Taste and adjust the seasoning with salt and pepper as needed. To serve, ladle the stew into warm bowls, garnish generously with fresh cilantro or parsley and a sprinkle of toasted almonds, if using. This dish is wonderful served with fluffy couscous or warm, crusty bread.

Nutrition Information

Nutritional values are approximate and based on a serving size of 1.5 cups.