Slow Cooker Moroccan Lamb Stew with Chickpeas
Loaded with authentic spices and flavors, this gluten-free Moroccan lamb stew is made in 5 easy steps, and the slow cooker does the rest!
Treat your tastebuds to the flavors of Marrakech with this hearty, perfectly spiced slow-cooked Moroccan lamb stew, similar to a lamb tagine. Aromatics like fennel, ginger, cayenne, cumin, and ground cinnamon will warm you up on cold days, while the chickpeas and hearty chunks of lamb will satiate your growling tummy. The addition of dried apricots, lemon peel, and white wine further embodies the flavors of authentic Moroccan cuisine.
If you’re cooking for only one or two, you’ll rejoice in having plenty of leftovers for the week ahead. This recipe makes six generous portions—and if you’re like me, there’s nothing more appealing to you than a Sunday night dinner that keeps giving for a few more days. Especially when it’s healthy comfort food.
How to Prep This Moroccan Lamb Stew in 5 Easy Steps
To make this recipe, you need only 15 minutes to prep, and the slow cooker will take care of the rest. You’ll find the detailed instructions at the very bottom, but here’s an overview of how easily this recipe comes together.
- Combine the spices in a bowl and evenly coat the lamb stew meat.
- Brown the lamb pieces in a large sauté pan and transfer to the slow cooker.
- Make the flavorful onion mixture (which adds so much more depth to the flavor). Using the same pan, sauté the onion and tomato paste together until the onion is soft. Add the white wine, bring to a boil, simmer for five minutes, and transfer to the slow cooker.
- Add the remaining ingredients to the slow cooker except for the chickpeas and cilantro. Stir, set to cook on low for 6-8 hours, and go about your day. Set a timer for 30 minutes before the cook time is up. This is when you’ll add the chickpeas.
- Add in the chickpeas 30 minutes before the cook time is up. When ready to serve, garnish with cilantro.
Cook This Moroccan Lamb Stew on the Stovetop or in the Oven
If the crockpot is not your thing, you can also cook this Moroccan lamb stew on the stove. It will just require some more attention and care. Here’s how to do it.
Instead of using a sauté pan, a dutch oven or large soup pot would be more suitable for this method.
- Follow the first two steps mentioned above to coat the lamb and brown it in the dutch oven, then transfer it to a container or a dish in which you’d like to serve the lamb stew.
- When making the onion mixture in the same pot, sauté onion, fresh ginger, and garlic until fragrant, scraping off all the brown bits. Add wine and bring to a boil to let the alcohol evaporate and deepen the flavor. Switch the heat to low.
- Add the browned lamb pieces back into the dutch oven, followed by tomatoes and apricot. Add tomato paste and chicken stock and then the lemon peel and bay leaves. Cover and simmer for 1 ½ hours on the stovetop. You can also place the dutch oven in a 325°F oven to bake for 1 hour and 45 minutes.
- Add the chickpeas 15 minutes before the cooking is done. When ready to serve, garnish with fresh cilantro.
StreetSmart Tips for Cooking and Serving
- Choosing the cut of lamb: I would recommend using a good cut such as a leg of lamb for this recipe, but lamb shoulder, shank, or lamb stew meat will all work.
- Other dried fruit options: No apricots on hand? Not to worry. Dried peaches, dried nectarines, or dried cranberries will also work for this recipe.
- Serve as-is or with rice: For a heartier meal, cook some rice or quinoa after you add the chickpeas to the slow cooker. Couscous would give the dish a more authentic feel (just note it’s not gluten-free).
Similar Stew Recipes You Might Like
If you like this recipe, I have a few more beef stew recipes and a very flavorful Mexican pork stew recipe that I think you might like. Most of them are made in a slow cooker.
- Hearty Slow Cooker Beef Stew: This is a classic and the most comforting meal ever slow cooked with beef stock, Worcestershire sauce, and paprika.
- Slow Cooker Beef Burgundy: For a weeknight meal, this savory and scrumptious beef burgundy can be easily put together in a slow cooker to simplify the process!
- Slow Cooker Borscht: A healthy Shanghai-style borscht recipe made with tomatoes, beef stew meat, and onion sautéed in a roux and slow-cooked in beef broth. This beef borscht is the perfect comfort food on a chilly day.
- Slow Cooker Mexican Pork Roast: Slow-cooked in a tomato–paprika sauce along with a rich beef broth.
Slow Cooker Moroccan Lamb Stew with Chickpeas
- Prep Time: 15 minutes
- Cook Time: 6 hours 5 minutes
- Total Time: 6 hours 20 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Moroccan
- Diet: Gluten Free
This gluten-free Moroccan lamb stew is made in 5 easy steps, and the slow cooker does the rest. Loaded with authentic spices and flavors. Makes 6 servings.
For the lamb dry rub:
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fennel seeds
- 1/2 teaspoon cayenne pepper
- 2 tablespoons ground cinnamon
- Freshly ground black pepper to taste
For the Moroccan lamb stew:
- 2 pounds leg of lamb, cut into bite-size pieces
- 4 tablespoons extra-virgin olive oil, divided
- 1 large yellow onion, finely chopped
- 1 tablespoon tomato paste
- 1/2 cup dry white wine
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, peeled and minced
- 2 plum tomatoes, chopped
- 2 cups low-sodium chicken stock
- 1 cup dried apricots
- 2 teaspoons lemon peel
- 2 bay leaves
- 1 (15 1/2-ounce) can of chickpeas, drained
- 2 tablespoons chopped fresh cilantro
- In a medium bowl, combine cumin, coriander, salt, fennel, cayenne pepper, and cinnamon. Toss lamb stew meat in the seasoning with your hands until the meat is evenly coated. Wash hands.
- In a large sauté pan, heat 2 tablespoons of olive oil over medium-high heat. Brown the lamb stew meat on all sides, turning occasionally. Work in batches if necessary. Transfer the lamb to a 6-quart slow cooker.
- In the same pan, add 2 more tablespoons of olive oil. Sauté onion and tomato paste together over medium heat until soft, about 5 minutes. Add white wine, bring to a boil and simmer for 5 minutes, scraping off the brown bits. Transfer the onion mixture to the slow cooker.
- Add chicken stock, apricots, tomatoes, ginger, garlic, and lemon peel in the slow cooker. Give it a gentle stir. Cover and cook on low heat for 6-8 hours.
- Stir in chickpeas 30 minutes before the lamb stew is done. When ready to serve, garnish with cilantro and serve over rice or couscous.
Please refer to the blog post for oven and stovetop methods to make this recipe.
- Serving Size: 1 serving
- Calories: 538
- Sugar: 5.1g
- Sodium: 632.2mg
- Fat: 33.7g
- Saturated Fat: 11.1g
- Trans Fat: 0g
- Carbohydrates: 22.3g
- Fiber: 6.6g
- Protein: 34.8g
- Cholesterol: 103mg
I’m always looking for new delish slow cooker recipes. This was absolutely delicious! Got rave reviews from the family! I will definitely make this again.
I made this stew for dinner last night and it was so full of flavor! Already can’t wait to make it again!
This is such a beautiful recipe! I love the warming flavors. Perfect for these chilly days!
What a hearty and protein packed dish. We are always looking for new ways to cook lamb and this looks delicious.
I love Maroccan lamb but have never made it in the slow cooker before. Can’t wait to give it a go, it looks amazing.