Smoky Lamb Harissa Stew with Chickpeas and Tomatoes

Why You’ll Love This Recipe

• Deeply warming, smoky, and gently spicy flavors inspired by North African cooking.
• One-pot comfort food: seared lamb, chickpeas, and tomatoes slowly simmer into a rich, silky stew.
• Flexible heat level: use mild or hot harissa, and adjust to your taste.
• Even better the next day, making it perfect for make-ahead dinners and meal prep.

Grocery List

• Produce: 1 large onion, 1 red bell pepper, 1 medium carrot, 3 garlic cloves, 1 lemon, fresh cilantro or parsley
• Dairy: Plain yogurt (for serving, optional)
• Pantry: Lamb shoulder (or stewing lamb), olive oil, harissa paste, ground cumin, ground coriander, smoked paprika, ground cinnamon, tomato paste, canned crushed tomatoes, canned chickpeas, bay leaves, honey or sugar, salt, black pepper, couscous or crusty bread

Full Ingredients

For the Lamb Harissa Stew

• 2 lb (900 g) boneless lamb shoulder, trimmed of excess fat and cut into 1-inch (2.5 cm) cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 1 medium red bell pepper, diced
• 1 medium carrot, peeled and diced
• 3 garlic cloves, minced
• 2 tbsp harissa paste (use mild for gentle heat, hot for spicier stew)
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp smoked paprika
• ¼ tsp ground cinnamon
• ¼–½ tsp crushed red pepper flakes (optional, for extra heat)
• 2 tbsp tomato paste
• 1 can (28 oz / 800 g) crushed tomatoes
• 4 cups (1 L) low-sodium chicken or beef broth
• 1 bay leaf
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 1–1¼ tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1–2 tsp honey or sugar (optional, to round out acidity)
• 1 tbsp freshly squeezed lemon juice (plus more to taste)

For Serving (Optional but Recommended)

• Cooked couscous, rice, or warm crusty bread
• Plain yogurt or thick Greek yogurt
• Fresh cilantro or flat-leaf parsley, roughly chopped
• Lemon wedges

Step-by-Step Instructions

Step 1: Prep the lamb and vegetables

Pat the lamb cubes very dry with paper towels. This helps them brown instead of steam. Sprinkle all over with about ½ teaspoon of the salt and the black pepper, tossing to coat. Set aside while you prepare the vegetables.

Finely chop the onion, dice the red bell pepper and carrot, and mince the garlic. Keep them in separate piles so you can add them in stages. Open the cans of crushed tomatoes and chickpeas, and measure out the harissa, spices, and tomato paste so everything is ready to go once you start cooking.

Step 2: Brown the lamb

Heat a large heavy-bottomed pot or Dutch oven (at least 5-quart / 4.7 L) over medium-high heat. Add the olive oil. When the oil is shimmering and just starting to smoke, add about half of the lamb in a single layer, leaving space between pieces. Brown for 3–4 minutes per side, turning with tongs, until nicely seared.

Transfer the browned lamb to a plate and repeat with the remaining lamb. Do not rush this step: good browning builds a deep, meaty base for the stew. If the bottom of the pot starts to get too dark, reduce the heat slightly.

Step 3: Build the aromatic base

Reduce the heat to medium. In the same pot, with all those flavorful browned bits still on the bottom, add the chopped onion, red bell pepper, and carrot. Sprinkle with a pinch of salt. Cook, stirring often, for 6–8 minutes until the vegetables soften and the onion turns translucent and lightly golden around the edges.

Add the minced garlic and cook for 30–60 seconds, just until fragrant. Then stir in the harissa paste, ground cumin, ground coriander, smoked paprika, cinnamon, and crushed red pepper flakes (if using). Cook the spices and harissa for 1–2 minutes, stirring constantly, until the mixture is thick, fragrant, and slightly darkened. This brief “toasting” wakes up the spices and deepens their flavor.

Step 4: Add tomato paste and deglaze

Stir the tomato paste into the vegetables and spices. Cook for 1–2 minutes, letting it caramelize slightly; it should turn from bright red to a deeper brick red and start sticking a bit to the bottom.

Pour in a splash of the broth (about ½ cup) and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot. Those bits are packed with flavor, so loosen and dissolve them into the liquid.

Step 5: Simmer the stew low and slow

Return the browned lamb and any accumulated juices on the plate back into the pot. Add the crushed tomatoes, the rest of the broth, the bay leaf, and another ½–¾ teaspoon of salt (depending on how salty your broth is). Stir well to combine and bring the mixture up to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low or medium-low so the stew simmers gently with just an occasional bubble. Cover with a lid, leaving it slightly ajar, and cook for 75–90 minutes, stirring every 15–20 minutes, until the lamb is very tender and the flavors have melded. If the stew ever looks too thick, stir in a splash of water or broth; if it looks too thin near the end of cooking, remove the lid to let it reduce.

Step 6: Add chickpeas and finish seasoning

When the lamb is tender enough to cut with a spoon, stir in the drained chickpeas. Add the honey or sugar, if using, to gently balance the acidity of the tomatoes and harissa. Simmer uncovered over low heat for another 10–15 minutes. This allows the chickpeas to soak up some of the sauce and the stew to thicken to a rich, spoon-coating consistency.

Remove and discard the bay leaf. Stir in the lemon juice, then taste and adjust: add more salt if it tastes flat, more lemon juice if you want extra brightness, or a little more harissa if you would like more heat and smokiness.

Step 7: Garnish and serve

Just before serving, stir in a small handful of chopped cilantro or parsley, reserving some for garnish. Ladle the hot lamb harissa stew into warm bowls. If you like, spoon it over fluffy couscous or rice, or serve with thick slices of crusty bread for dipping into the smoky, tomato-rich sauce.

Top each bowl with a dollop of plain yogurt (its cool creaminess balances the heat nicely), a scattering of fresh herbs, and a squeeze of lemon. Serve immediately while piping hot, with extra harissa on the side for anyone who likes things spicier.

Pro Tips

• Dry lamb = better browning: Take a minute to pat the lamb cubes very dry before seasoning. Moisture is the enemy of a good sear.
• Control the heat level: Harissa varies widely in spiciness. Start with 2 tablespoons; you can always stir in more at the end if you prefer a bolder kick.
• Low and slow for tenderness: Keep the simmer gentle. A hard boil can make lamb tough; a soft, steady simmer keeps it juicy and fork-tender.
• Adjust thickness to taste: If the stew is too thick, add a splash of water or broth. Too thin? Simmer uncovered for 10–15 minutes to reduce.
• Make it ahead for deeper flavor: This stew tastes even better the next day after the flavors have had time to mingle and mellow.

Variations

• With preserved lemon: For a more intensely North African vibe, finely chop ½–1 rind of preserved lemon (pulp removed) and stir it in with the chickpeas for a bright, salty-citrus punch.
• Root vegetable boost: Add 1–2 diced parsnips or small cubes of sweet potato along with the carrot for extra sweetness and body.
• Different protein: Swap lamb for boneless beef chuck or boneless, skinless chicken thighs. Adjust simmering time: about 90 minutes for beef, 35–45 minutes for chicken.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors actually improve after a night in the fridge, making this a great make-ahead meal for busy weeks.

For longer storage, freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat, adding a splash of water or broth if it has thickened too much. You can also reheat individual bowls in the microwave, stirring halfway through for even heating. Add fresh herbs and a squeeze of lemon after reheating to wake up the flavors.

Nutrition (per serving)

Approximate values per serving (without couscous, bread, or yogurt): about 550 calories; 35 g protein; 25 g fat; 45 g carbohydrates; 9 g fiber; 9 g sugar; 950 mg sodium (will vary based on broth, salt, and harissa used). Consider these rough estimates rather than precise medical nutrition advice.