Jamie Oliver’s Moroccan Lamb with Chickpeas is a rich, aromatic dish combining tender lamb, earthy chickpeas, and a medley of spices. This comforting recipe is inspired by the vibrant flavors of Moroccan cuisine and is perfect for a hearty family dinner or special gathering.
Why This Recipe Is a Must-Try
- Bold Flavors: Packed with spices like cumin, coriander, and cinnamon.
- Tender Lamb: Slow-cooked for a melt-in-your-mouth texture.
- Nutritious and Filling: Chickpeas add protein and fiber.
- Easy to Make: Minimal prep with maximum flavor.
- Great for Leftovers: Tastes even better the next day.
What is Jamie Oliver’s Moroccan Lamb with Chickpeas?
This dish features lamb slow-cooked with chickpeas, aromatic spices, tomatoes, and stock, creating a rich and flavorful stew. It’s a comforting one-pot meal, often served with couscous, rice, or flatbread.
Ingredients for Jamie Oliver’s Moroccan Lamb with Chickpeas
- 1.5 kg (3 lbs) lamb shoulder, diced
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1 can (400g/14 oz) chickpeas, drained and rinsed
- 1 can (400g/14 oz) chopped tomatoes
- 2 cups lamb or vegetable stock
- Zest and juice of 1 lemon
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Salt and black pepper, to taste
Step-by-Step Instructions to Prepare Jamie Oliver’s Moroccan Lamb with Chickpeas
Step 1: Sear the Lamb
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the lamb pieces with salt and black pepper, then sear them in batches until browned on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, reduce the heat to medium. Add the onions and cook for 5-6 minutes until softened.
- Stir in the garlic, cumin, coriander, cinnamon, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Step 3: Combine the Ingredients
- Return the seared lamb to the pot.
- Add the chickpeas, chopped tomatoes, and stock. Stir well to combine.
Step 4: Simmer the Stew
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded.
Step 5: Add Lemon and Garnish
- Stir in the lemon zest and juice just before serving for a fresh, zesty finish.
- Garnish with chopped cilantro and serve warm.
Other Jamie Oliver Recipes
- Jamie Oliver Twice Roasted Potatoes
- Jamie Oliver Chicken and Spinach Lasagne
- Jamie Oliver Simple Butternut Squash Soup
What to Serve with Jamie Oliver’s Moroccan Lamb with Chickpeas
- Couscous: A classic Moroccan pairing.
- Flatbread: Perfect for scooping up the rich sauce.
- Rice: A simple, hearty base for the stew.
- Roasted Vegetables: Add a healthy, colorful side.
- Yogurt Sauce: A dollop of plain yogurt balances the spices.
Expert Tips for Mastering Jamie Oliver’s Moroccan Lamb with Chickpeas
- Use Bone-In Lamb: Adds extra flavor to the stew.
- Adjust Spices: Customize the spice levels to your taste.
- Cook Low and Slow: Ensures tender lamb and rich flavors.
- Make Ahead: Prepare a day in advance for even better flavor.
- Garnish Generously: Fresh herbs and lemon juice brighten the dish.
Variations of Jamie Oliver’s Moroccan Lamb with Chickpeas
- Vegetarian Version: Swap lamb with chunks of butternut squash or eggplant.
- Spicy Twist: Add a pinch of chili flakes or harissa paste.
- Add Dried Fruit: Apricots or raisins add sweetness and depth.
- Mint Garnish: Use fresh mint instead of cilantro for a refreshing touch.
- One-Pot Option: Add root vegetables like carrots or potatoes for a complete meal.
How to Store Leftover Moroccan Lamb with Chickpeas
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water or stock to loosen the sauce. This dish also freezes well for up to 3 months.
Nutrition Value (Per Serving)
- Calories: 450 kcal
- Protein: 35g
- Fat: 18g
- Carbohydrates: 30g
- Fiber: 7g
FAQs
Can I make Moroccan lamb with chickpeas in a slow cooker?
Yes, you can prepare this dish in a slow cooker. Sear the lamb and sauté the aromatics on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
What can I use as a substitute for lamb in this recipe?
If you prefer not to use lamb, beef or chicken thighs are great alternatives. For a vegetarian version, use chunks of butternut squash or eggplant.
How do I store and reheat Moroccan lamb with chickpeas?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or stock to loosen the sauce.
What can I serve with Moroccan lamb with chickpeas?
Popular sides include couscous, flatbread, or basmati rice. Roasted vegetables or a fresh green salad also pair well with the dish.
Final Words
Jamie Oliver’s Moroccan Lamb with Chickpeas is a flavorful, comforting dish that’s perfect for any occasion. With tender lamb, hearty chickpeas, and aromatic spices, this recipe is sure to become a family favorite. Serve it with your favorite sides and enjoy the rich flavors of Moroccan-inspired cuisine!
More Recipes
PrintJamie Oliver Moroccan Lamb with Chickpeas
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Description
This dish features lamb slow-cooked with chickpeas, aromatic spices, tomatoes, and stock, creating a rich and flavorful stew. It’s a comforting one-pot meal, often served with couscous, rice, or flatbread.
Ingredients
- 1.5 kg (3 lbs) lamb shoulder, diced
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon smoked paprika
- 1 can (400g/14 oz) chickpeas, drained and rinsed
- 1 can (400g/14 oz) chopped tomatoes
- 2 cups lamb or vegetable stock
- Zest and juice of 1 lemon
- 2 tablespoons fresh cilantro, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
Step 1: Sear the Lamb
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Season the lamb pieces with salt and black pepper, then sear them in batches until browned on all sides. Remove and set aside.
Step 2: Sauté the Aromatics
- In the same pot, reduce the heat to medium. Add the onions and cook for 5-6 minutes until softened.
- Stir in the garlic, cumin, coriander, cinnamon, and smoked paprika. Cook for another 1-2 minutes until fragrant.
Step 3: Combine the Ingredients
- Return the seared lamb to the pot.
- Add the chickpeas, chopped tomatoes, and stock. Stir well to combine.
Step 4: Simmer the Stew
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the flavors have melded.
Step 5: Add Lemon and Garnish
- Stir in the lemon zest and juice just before serving for a fresh, zesty finish.
- Garnish with chopped cilantro and serve warm.