Turkish Lamb Stew With Chickpeas Recipe

I recently whipped up this Turkish Lamb Stew with Chickpeas and I gotta say its one of those meals that kinda surprises you – the tender lamb, hearty chickpeas, and bold mix of spices all come together like a messy, yet amazing, flavor explosion that leaves me craving more every single time.

I love my Turkish Lamb Stew with chickpeas cause the tender lamb stew meat and hearty chickpeas mix with onions, garlic, tomatoes, and a touch of tomato paste and olive oil. I think the cumin, paprika, allspice and red pepper flakes make it extra rich and nutritious.

Ingredients

• Lamb stew meat is protein-packed, adds hearty richness, deep savory flavor and helps make stew filling.
• Chickpeas are high in fiber and protein; they offer an earthy taste and balanced nutty flavor.
• Tomatoes, juicy and tangy, boost natural sweetness and acidity while enhancing the stew’s overall flavor.
• Garlic adds a bold spicy aroma with a touch of heat that lifts and rounds out the dish.
• Onions provide natural sweetness, texture and savory depth during slow cooking that benefits every bite.
• Olive oil is a healthy fat that carries flavors, creating a smooth texture while enriching the stew overall.
• Tomato paste deepens color, enhances tangy flavor and boosts umami notes wonderfully.
• Lamb broth enriches the depth, imparting a savory and moist consistency to the stew.

Ingredient Quantities

• 500g lamb stew meat (shoulder or shank), cut into about 1-inch pieces
• 250g dried chickpeas (soaked overnight) or one 400g can chickpeas, drained
• 2 medium onions, chopped
• 4 garlic cloves, minced
• 2 medium tomatoes, diced (or one 400g can diced tomatoes)
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 cup lamb broth or water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground allspice
• 1/2 teaspoon crushed red pepper flakes (optional)
• 2 bay leaves
• Salt and black pepper to taste
• Fresh parsley, chopped for garnish

How to Make this

1. If you’re using dried chickpeas, make sure you soak them overnight in ample water; if using canned chickpeas, just drain and rinse them.

2. Heat the olive oil in a large heavy pot over medium-high heat and season the lamb stew meat with salt and black pepper. Brown the meat on all sides until golden, then remove it from the pot.

3. In the same pot, add the chopped onions and sauté them until they start to soften and turn a little translucent, then toss in the minced garlic.

4. Stir in the diced tomatoes and tomato paste along with the bay leaves, ground cumin, paprika, ground allspice, and if using, the crushed red pepper flakes.

5. Return the browned lamb to the pot, mixing it well with the vegetables and spices so everything gets coated.

6. Pour in the lamb broth or water and bring the mixture to a gentle simmer.

7. Add the prepared chickpeas into the pot and give the stew a good stir.

8. Cover the pot and reduce the heat to low. Let the stew simmer for at least 1 to 2 hours, or until the lamb becomes tender and the flavors meld together. Stir occasionally.

9. Taste the stew and adjust with extra salt and black pepper if needed.

10. Once done, serve hot and garnish with chopped fresh parsley. Enjoy your Turkish Lamb Stew with Chickpeas!

Equipment Needed

1. Large heavy pot – for browning the lamb and simmering the stew
2. Sharp chef’s knife – to chop the onions, garlic, tomatoes, and lamb
3. Cutting board – to prep your vegetables and meat safely
4. Wooden spoon – for stirring the stew without scratching the pot
5. Measuring cups and spoons – to accurately measure out the broth, spices, and tomato paste
6. Colander – to drain and rinse the canned chickpeas
7. Bowl – to soak the dried chickpeas overnight
8. Can opener – if you’re using canned chickpeas instead of dried ones

FAQ

• Q: Can I use canned chickpeas if I dont have dried ones?
  A: Yeah, you can totally use a can of chickpeas. Just be sure to drain them well before adding ’em to the stew.
• Q: What cut of lamb works best for this recipe?
  A: Lamb shoulder or shank are the best picks since they get nice and tender when slow-cooked.
• Q: Do I need to soak the chickpeas if im using the dried ones?
  A: Yup, make sure you soak them overnight. This helps cut down the cook time and makes ’em easier to digest.
• Q: How can i make this stew spicier?
  A: If you like more heat, add a bit more crushed red pepper flakes or even a chopped fresh chili along with the garlic.
• Q: Can i substitute lamb broth with water?
  A: Sure, water works just fine if you dont have any lamb broth around. Just note the flavor might be a bit less rich.

Turkish Lamb Stew With Chickpeas Recipe Substitutions and Variations

• For the lamb stew meat, you can actually use beef stew meat if lamb is too pricey or hard to get
• If you dont have dried chickpeas, using a 400g can of chickpeas works fine just be sure to drain and rinse them
• If you can’t find lamb broth, water mixed with a bit of beef bouillon can do the trick
• In case you are out of fresh tomatoes, a 400g can diced tomatoes is a good substitute too
• If ground cumin is missing, try using a pinch of coriander powder instead though its flavor won’t be exactly the same

Pro Tips

1. Make sure your lamb pieces are really dry before you brown them. This helps get a good sear so they have more flavor rather than just stewin’ in their juices.
2. If you’re usin dried chickpeas, soak them overnight so they cook faster and become softer. And if you’re using canned ones, don’t forget to rinse ’em well to get rid of extra salt.
3. Let the stew simmer at a low heat for at least 1-2 hours. Trust me, a long, slow cook really blends the flavors and makes the lamb extra tender.
4. When you add the spices, taste along the way and adjust salt and pepper at the end. Sometimes it takes a couple of tries to get the seasoning just right.