Lebanese Pressure-Cooked Lamb and Chickpea Stew
A hearty Lebanese stew featuring tender lamb shoulder, chickpeas, and seasonal root vegetables, pressure-cooked for rich flavors and comforting textures. This dish highlights traditional Middle Eastern spices and is served with warm pita bread for a satisfying weeknight meal.
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Overview
This Lebanese lamb and chickpea stew combines the rich flavors of tender lamb shoulder with hearty chickpeas and seasonal root vegetables. The use of a pressure cooker dramatically reduces cooking time while concentrating the spices and creating a comforting, aromatic dish perfect for weeknight dinners.
Why you’ll love it
- Quick and efficient pressure cooking method for tender lamb.
- Rich, authentic Middle Eastern flavors with warm spices such as cinnamon and allspice.
- Comforting texture with chickpeas and a mix of root vegetables.
- Perfect served with warm pita bread or rice.
Ingredient notes
- Lamb shoulder: Choose bone-in or boneless; bone-in adds extra flavor.
- Chickpeas: Use canned chickpeas for convenience or dried chickpeas soaked overnight.
- Root vegetables: Carrots and parsnips add sweetness and body.
- Spices: Traditional Middle Eastern spices like cinnamon, allspice, and cumin complement the lamb beautifully.
Serving & storage
Serve the stew hot, accompanied by warm pita bread or steamed rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave until heated through. This stew also freezes well for up to 3 months; thaw in the refrigerator overnight before reheating.
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Chef tips
- If using dried chickpeas, soak them overnight and adjust cooking time accordingly.
- Allow the stew to rest 10 minutes after cooking to develop flavors further.
- When browning lamb, do not overcrowd the pot to get a good sear and flavor development.
Ingredients
- 1.5 kglamb shoulder, cut into 4 cm pieces
- 2 tbspolive oil
- 1 largeonion, finely chopped
- 3 clovesgarlic, minced
- 2 tspground cinnamon
- 1 tspground allspice
- 1 tspground cumin
- 400 gcanned chickpeas, drained and rinsed
- 3 mediumcarrots, peeled and chopped
- 2 mediumparsnips, peeled and chopped
- 400 mlvegetable or lamb broth
- 2 tbsptomato paste
- Saltto taste
- Freshly ground black pepperto taste
- Fresh parsleyfor garnish
- Warm pita breadto serve
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Equipment
- pressure cooker
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories450
- Protein35 g
- Carbs30 g
- Fat18 g
Step-by-step
Step 1
Heat the olive oil in the pressure cooker over medium heat. Add the chopped onion and cook until softened, about 5 minutes.Step 2
Add the minced garlic, ground cinnamon, allspice, and cumin. Cook for 1 minute, stirring frequently, until fragrant.Step 3
Add the lamb shoulder pieces to the pot. Brown the meat on all sides, about 5-7 minutes.Step 4
Stir in the tomato paste and cook for 2 more minutes.Step 5
Add the chickpeas, carrots, parsnips, and broth. Season with salt and freshly ground black pepper.Step 6
Secure the lid of the pressure cooker and bring to high pressure. Cook under high pressure for 25 minutes.Step 7
Release the pressure according to the manufacturer's instructions. Remove the lid carefully. Stir the stew and adjust seasoning if necessary.Step 8
Serve the stew hot, garnished with fresh parsley, alongside warm pita bread.
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