Gluten-Free Lamb and Chickpea Stew
By the Gluten Free Recipes team ·
This hearty stew features tender lamb and satisfying chickpeas simmered in a rich, savory broth infused with aromatic vegetables. It's a comforting and flavorful meal perfect for any occasion.
At a glance: This easy soups and stews recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 15 ingredients — including lamb shoulder, olive oil, onion — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Lamb and Chickpea Stew: When preparing this soups and stews recipe, to ensure this dish remains gluten-free, always use certified gluten-free ingredients. Be mindful of cross-contamination in your kitchen, especially when handling ingredients that may have come into contact with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Lamb and Chickpea Stew: This recipe is naturally gluten-free by using certified gluten-free stock and avoiding any gluten-containing grains. The cornstarch slurry provides a safe and effective thickening agent.
Ingredients
- 1 lb lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 lb small potatoes, quartered
- 1 can diced tomatoes (14.5 oz), undrained
- 1 can chickpeas, rinsed and drained (15 oz)
- 6 cups certified gluten-free chicken or vegetable stock
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
Instructions
- 1
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the cubed lamb and sear on all sides until nicely browned, approximately 5-7 minutes. Remove the lamb from the pot and set aside, leaving the rendered fat behind.
- 2
Add the chopped onion to the pot and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- 3
Add the sliced carrots, celery, and quartered potatoes to the pot. Stir well to combine with the onions and garlic, and cook for about 3-4 minutes, allowing them to soften slightly.
- 4
Return the seared lamb to the pot. Pour in the certified gluten-free stock, add the undrained diced tomatoes, rinsed chickpeas, dried rosemary, and dried thyme. Bring the mixture to a rolling boil, then reduce the heat to low, cover, and let it simmer gently for at least 20 minutes, or until the lamb is tender and the vegetables are cooked through.
- 5
In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Gradually stir this slurry into the simmering stew. Continue to cook, stirring constantly, for another 5 minutes, or until the stew has thickened to your desired consistency. Season generously with salt and black pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Pre-shredded bagged carrots are drier and choppier — they won't give the same moist crumb.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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