Lamb and Chickpea Stew with Flatbread

There’s something incredibly comforting about a hearty Lamb and Chickpea Stew with Flatbread that just warms you from the inside out. This Mediterranean-inspired dish combines tender lamb, protein-rich chickpeas, and aromatic spices to create a meal that’s both nourishing and satisfying. What I love most about this recipe is how it transforms simple ingredients into something truly spectacular, and the homemade flatbread is perfect for soaking up every last bit of the flavorful sauce.

Ingredients

For the Stew:

• 2 lbs lamb shoulder, cut into 1-inch cubes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 medium onions, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (14 oz) diced tomatoes
• 4 cups beef or vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

For the Flatbread:

• 3 cups all-purpose flour
• 1 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon active dry yeast

Instructions

For the Stew:

1. Season lamb cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
2. Brown the lamb in batches until golden on all sides (about 5 minutes per batch). Remove and set aside.
3. In the same pot, sauté onions until translucent (about 5 minutes). Add garlic and cook for another minute.
4. Stir in tomato paste and spices, cooking until fragrant (about 1 minute).
5. Return lamb to the pot, add diced tomatoes, chickpeas, and broth. Bring to a boil.
6. Reduce heat, cover, and simmer for 1.5-2 hours until lamb is tender.

For the Flatbread:

1. Combine warm water and yeast, let stand for 5 minutes until foamy.
2. Mix flour and salt in a large bowl. Add olive oil and yeast mixture.
3. Knead for 5-7 minutes until smooth. Let rise for 1 hour.
4. Divide into 8 portions, roll each into thin circles.
5. Cook in a hot skillet for 2-3 minutes per side until puffed and spotted brown.

Cook Time and Serving Size

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 6-8 people

Recipe Notes

• For extra tender lamb, trim excess fat before cooking and ensure you’re not overcrowding the pot when browning.
• The stew can be made a day ahead – it actually tastes better the next day!
• If your stew is too thick, add more broth. If too thin, simmer uncovered for 10-15 minutes.
• The flatbread dough can be made ahead and refrigerated overnight.
• Store leftover stew in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
• For a time-saving option, you can use store-bought flatbread or pita instead of making your own.

Lamb and Chickpea Stew with Flatbread

A hearty Lamb and Chickpea Stew with Flatbread that warms you from the inside out. This Mediterranean-inspired dish combines tender lamb, protein-rich chickpeas, and aromatic spices to create a meal that's both nourishing and satisfying.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Cuisine Mediterranean

Servings 6 -8

Ingredients

  

• 2 lbs lamb shoulder cut into 1-inch cubes
• 2 cans 15 oz each chickpeas, drained and rinsed
• 2 medium onions diced
• 4 cloves garlic minced
• 2 tablespoons tomato paste
• 1 can 14 oz diced tomatoes
• 4 cups beef or vegetable broth
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• 3 cups all-purpose flour
• 1 cup warm water
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon active dry yeast

Instructions

 

• Season lamb cubes generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat.
• Brown the lamb in batches until golden on all sides (about 5 minutes per batch). Remove and set aside.
• In the same pot, sauté onions until translucent (about 5 minutes). Add garlic and cook for another minute.
• Stir in tomato paste and spices, cooking until fragrant (about 1 minute).
• Return lamb to the pot, add diced tomatoes, chickpeas, and broth. Bring to a boil.
• Reduce heat, cover, and simmer for 1.5-2 hours until lamb is tender.
• Combine warm water and yeast, let stand for 5 minutes until foamy.
• Mix flour and salt in a large bowl. Add olive oil and yeast mixture.
• Knead for 5-7 minutes until smooth. Let rise for 1 hour.
• Divide into 8 portions, roll each into thin circles.
• Cook in a hot skillet for 2-3 minutes per side until puffed and spotted brown.