Gluten-Free Lamb and Chickpea Stew

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.

Prep: 15 min Cook: 105 min Total: 120 min Serves: 4

At a glance: This easy soups and stews recipe yields 4 servings in about 2h (15 min prep, 105 min cook). It uses 15 ingredients — including lamb shoulder, olive oil, onion — and walks through 5 steps. Updated October 24, 2026. Browse more soups and stews recipes or return to all gluten-free recipes.

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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 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 gluten-free stock.

Gluten-Free Notes for Gluten-Free Lamb and Chickpea Stew: This recipe is naturally gluten-free by using gluten-free stock and avoiding any gluten-containing grains. The cornstarch slurry provides a safe and effective thickening agent.

Scale Recipe:

servings

Ingredient amounts update automatically

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 and celery to the pot (the potatoes go in later, in step 4). 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 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 simmer gently for 45 minutes. Add the potatoes and simmer, covered, for another 30-45 minutes, until the lamb is tender when pressed and the potatoes are cooked through.
5 In a small bowl, whisk together the 2 tablespoons of cornstarch and 3 tablespoons of 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)

259

Calories

21g

Protein

25g

Carbs

Fat

Fiber

593mg

Sodium

Tips & Notes

Pat the lamb cubes dry with paper towels and spread them in a single layer with space between them. Let them sit undisturbed until they release easily from the pot before turning; moving them too soon tears the crust and leaves the lamb gray.
Use chicken or vegetable stock labeled gluten-free, and choose plain canned diced tomatoes or ones labeled gluten-free. Seasoned tomato products and some stocks include flavorings that can carry gluten.
Refrigerate leftovers within 2 hours and reheat gently on the stove. The stew keeps better in the fridge than the freezer, since potatoes turn grainy and cornstarch-thickened liquid tends to thin out after thawing.

Common questions

What cross-contamination risk is specific to Gluten-Free Lamb and Chickpea Stew?

Check lamb shoulder, cut into 1-inch cubes, olive oil, onion, chopped before they go into Gluten-Free Lamb and Chickpea Stew. To ensure this dish remains gluten-free, always use 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 gluten-free stock.

Which gluten-free swaps does Gluten-Free Lamb and Chickpea Stew use?

Gluten-Free Lamb and Chickpea Stew relies on 2 tbsp cornstarch mixed with 3 tbsp cold water. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce.

How should leftover Gluten-Free Lamb and Chickpea Stew be stored?

Refrigerate leftovers within 2 hours and reheat gently on the stove. The stew keeps better in the fridge than the freezer, since potatoes turn grainy and cornstarch-thickened liquid tends to thin out after thawing.

Learn More

The Complete Cross-Contamination Guide

Keep your kitchen and meals safe from gluten cross-contamination.

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