Moroccan Lamb & Chickpea Stew

by Keane Morse-16 March 2026

Prep Time20 min

Cook Time105 min

Total Time125 min

Servings10

A rich, spiced stew with tender lamb, hearty chickpeas, and warm North African flavours. High-protein, high-carb, perfect for meal prep. Serve with couscous and flatbread for maximum carb loading.

Method

0
Pat the lamb pieces dry with paper towel and season well with salt and pepper. Heat olive oil in a large heavy-based pot over high heat. Sear the lamb in batches until browned on all sides — don't overcrowd the pan. Set aside.
1
Reduce heat to medium. In the same pot, cook the onions for 5–6 minutes until softened. Add the garlic and ginger and cook for another 2 minutes until fragrant.
2
Add all spices (cumin, coriander, cinnamon, paprika, turmeric, cayenne) to the pot. Stir into the onions and cook for 1–2 minutes. Add tomato paste and stir through.
3
Return the seared lamb to the pot. Add crushed tomatoes, stock, chickpeas, and honey. Stir well to combine. Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 hours, stirring occasionally, until the lamb is fall-apart tender and the sauce has thickened.
4
Measure all couscous into a large bowl. Add equal volume of boiling salted water, cover with a plate and leave for 5 minutes. Fluff with a fork. Divide into 10 portions and store separately.
5
Divide the stew into 10 meal prep containers. Store couscous separately to prevent it going soggy. Garnish with fresh coriander when serving. Pair each meal with a warmed flatbread. Refrigerate for up to 4 days — the flavour improves overnight.