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Lamb and Chickpea Stew with Spinach

This aromatic lamb stew is made with hearty chickpeas, fire roasted tomatoes and spinach. Ideal for prepping ahead and great for freezing, this lamb soup recipe is bursting with flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion (diced)
  • salt and pepper (to taste)
  • 4 cloves garlic (minced)
  • 1 pound ground lamb
  • 1 tablespoon cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne (optional)
  • 4 cups chicken broth
  • 14 ounces canned chickpeas (drained and rinsed)
  • 14 ounces fire roasted diced tomatoes
  • 4 cups spinach

Method
 

  1. Heat olive oil in a large soup pot over medium high heat. Add onions and pinch of salt and pepper and saute until tender, about 7-8 minutes. Stir in garlic and heat until fragrant, about 30 seconds.
  2. Add lamb to the pan along with another pinch salt and pepper and begin breaking up with wooden spoon. Add cinnamon, cumin, smoked paprika and cayenne. Saute lamb until browned, about 6-8 minutes, stirring regularly.
  3. Once lamb is browned, add in chicken broth, chick peas and tomatoes. Bring to a boil then reduce to low. Simmer for 20 minutes. Stir in spinach right before serving. Check for seasoning and adjust before serving. Garnish with fresh parsley if you wish.

Notes

  • For a deeper flavor, allow the lamb to brown well; look for a nice golden crust before adding the broth—this enhances the stew's richness.
  • If you want to save time, prep your ingredients ahead of time; chop the onions and mince the garlic the night before to cut down on cooking time.
  • Feel free to substitute ground turkey or beef for the lamb if you prefer a lighter protein, but adjust the seasoning to your taste.
  • This stew stores well in the fridge for up to 5 days; reheat on the stove over low heat to maintain its texture, adding a splash of broth if it thickens too much.
  • For meal prep, consider making a double batch and freezing half in an airtight container for up to 3 months; it makes for an easy, hearty meal later on.