Middle Eastern Slow-Cooked Stew with Lamb, Chickpeas, and Figs

Make this dish, aromatic with spices, up to two days ahead, and store it in the refrigerator. Reheat before serving; you can keep it warm in a slow cooker.

Yield: 8 servings (serving size: about 3/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 18%
  • Fat: 6.2g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 21.4g
  • Carbohydrate: 44.5g
  • Fiber: 6.6g
  • Cholesterol: 49mg
  • Iron: 2.7mg
  • Sodium: 542mg
  • Calcium: 90mg


  • 1 teaspoon olive oil
  • Cooking spray
  • 1 1/2 pounds boneless leg of lamb, trimmed and cubed
  • 4 cups onion, sliced and separated into rings
  • 1 3/4 cups water, divided
  • 5 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon saffron threads, crushed
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground red pepper
  • 1 (3-inch) cinnamon stick
  • 1 (14-ounce) can less-sodium beef broth
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 2 cups baby carrots
  • 1 cup golden raisins
  • 1/2 cup dried figs, halved
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon salt


  1. Heat oil in a large Dutch oven over medium-high heat; coat pan with cooking spray. Add half of lamb; sauté 8 minutes or until browned. Remove from pan. Repeat procedure with remaining lamb. Return first batch of lamb to pan. Add onion, 1/4 cup water, and garlic to pan; cook 4 1/2 minutes or until lightly browned, scraping the pan to loosen browned bits. Add cumin, coriander, ginger, saffron, allspice, pepper, and cinnamon; cook 30 seconds, stirring constantly. Stir in broth and 1 1/2 cups water; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in chickpeas, carrots, raisins, and figs; cover and simmer 20 minutes or until carrots are tender. Stir in mint and salt.
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