Slow-Cooker Moroccan Lamb and Chickpea Stew Tips, FAQ & printable recipe

Tips for success

If you find the stew is too thick after seven hours, you can add a small amount of additional beef stock or water to adjust the consistency to your liking. Conversely, if the sauce seems too thin, remove the lid for the final 30 minutes of cooking to allow for faster evaporation and reduction. This adjustment can be made while checking the meat for tenderness.

Consider serving this dish with a side of warm flatbread or pita to help mop up the flavorful sauce. The combination of textures from the soft lamb, creamy chickpeas, and crunchy almond topping is what makes this meal particularly satisfying.

If you prefer a more intense flavor profile, you can toast the dry spices in a pan before adding them to the slow cooker, although the long simmer is generally sufficient.

Variations

• Vegetarian Chickpea Tagine: Replace the lamb with two additional cans of chickpeas and one head of cauliflower cut into florets. Reduce the cooking time to 4 hours on low to ensure the vegetables remain tender but not mushy.
• Spicy Harissa Version: Increase the harissa paste to 3 tablespoons for a bolder, spicier heat profile. Serve with an extra dollop of plain Greek yogurt on top to help temper the intensity of the spices.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over medium-low heat until steaming hot throughout, or use the slow cooker on the warm setting if reheating large portions.

Allow the stew to cool to room temperature for no more than two hours before transferring it to airtight containers. Properly stored in the refrigerator, the stew will maintain its quality for up to three days.

When cooling, it is best to divide the stew into smaller, shallow containers to ensure it reaches a safe temperature quickly. Never leave the pot on the counter for longer than two hours to ensure food safety standards are maintained.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day in the refrigerator. You can prepare the entire stew up to two days in advance.

Simply reheat it gently on the stove or in the slow cooker before serving. Adding the garnishes, such as the fresh mint, almonds, and pomegranate seeds, should be done immediately before serving to ensure they retain their fresh texture.

Serving ideas

Serve the stew piping hot in wide, shallow bowls to showcase the beautiful colors and textures of the ingredients. A bed of light, fluffy couscous provides the perfect foundation for the rich, spiced sauce. For a more formal presentation, you can garnish each bowl individually with the almonds, pomegranate seeds, and mint, ensuring an even distribution of textures across all servings.

If desired, accompany the meal with a side of Greek yogurt or a cucumber-mint salad to provide a cooling contrast to the spiced lamb. These additions complement the Moroccan flavors while providing a refreshing palate cleanser between bites.

Ensure that the couscous is prepared just before service so it remains light and airy, avoiding any clumping that can occur if it sits for too long.

Frequently asked questions

Recipe card

Slow-Cooker Moroccan Lamb and Chickpea Stew

Prep 15 minCook 7 hRest 5 minTotal 7 h 20 minServes 6

Ingredients

• 2.5 lb lamb shoulder, cubed
• 2 cans chickpeas, drained
• 1/2 cup dried Turkish apricots, diced
• 14 oz fire-roasted tomatoes
• 2 tbsp ras el hanout
• 1 tbsp harissa paste
• 3 cups beef stock
• 1 tbsp fresh lemon juice
• 1 tsp honey
• cooked couscous, for serving
• toasted slivered almonds, for serving
• pomegranate seeds, for serving
• fresh mint leaves, for serving

Instructions

1. Place the cubed lamb shoulder, drained chickpeas, diced apricots, fire-roasted tomatoes, ras el hanout, harissa paste, and beef stock into the slow cooker vessel. Stir gently to combine the ingredients, ensuring the spices and harissa are well distributed throughout the liquid.
2. Cover the slow cooker and cook on the LOW setting for 7 hours. The stew is ready when the lamb is fork-tender and pulls apart easily with a spoon. Once the cooking time concludes, stir in the fresh lemon juice and honey to brighten the flavors before serving. Ensure the lamb reaches an internal temperature of at least 145°F (63°C) and let it rest for 5 minutes.
3. Ladle the hot stew into individual serving bowls over a bed of fluffy, cooked couscous. Sprinkle the top with toasted slivered almonds, fresh pomegranate seeds, and fresh mint leaves for texture and brightness.

Contains: gluten, tree nuts

Estimated nutrition per serving

Calories

480

Protein

32.5 g

Carbohydrates

45 g

Fat

18 g

Fiber

9 g

Sugar

8 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.