Slow Cooker Lamb Stew with Dried Apricots and Chickpeas
Slow Cooker Lamb Stew with Dried Apricots and Chickpeas is a warm, flavorful dish that combines tender lamb, sweet dried apricots, and hearty chickpeas. This easy-to-make stew simmers for hours in your slow cooker, allowing the ingredients to meld into a rich, comforting meal perfect for chilly evenings or family gatherings. With its delightful balance of savory and sweet flavors, this dish transforms simple ingredients into a satisfying feast that everyone will love.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooker
- Cuisine: Middle Eastern
Ingredients
Scale
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 1 cup unsweetened dried apricots, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 medium carrots, chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tsp ground cumin
- Salt and pepper to taste
Instructions
- 1. Prepare the ingredients: Chop the onion, garlic, carrots, and lamb.
- 2. Sear the meat: In a skillet over medium-high heat, brown the lamb pieces on all sides.
- 3. Combine ingredients: In the slow cooker, add seared lamb, onions, garlic, carrots, chickpeas, apricots, cumin, salt, pepper, and chicken broth.
- 4. Set your slow cooker: Cover and cook on low for 8 hours or high for 4 hours.
- 5. Check consistency: Ensure lamb is fork-tender; adjust with more broth if needed.
- 6. Serve: Dish out portions and garnish as desired. Enjoy with crusty bread or over rice.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 10g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 80mg
Keywords: For added richness, consider using bone-in lamb shoulder. Swap dried apricots for prunes or raisins for a different flavor twist. Leftovers can be refrigerated for up to four days or frozen for three months.