One Pot Recipes, Lamb Recipes, Lamb Stew, Quick and Easy Dinner, Winter Recipes

In the midst of winter there’s nothing more satisfying than a hearty hotpot and this lamb, chickpea and pumpkin stew recipe ticks all the boxes: warming, healthy, convenient and delicious! What’s more it can be frozen and reheated for meals down the track.

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300 g diced lamb leg

2 tbsp olive oil

200 g pumpkin, diced (Japanese or butternut are both good)

2 celery stalks, diced

1 onion, diced

1 red capsicum, diced

2 cloves garlic, finely chopped

1 1⁄2 tsp ground ginger

1 1⁄2 tsp ground cumin

1 1⁄2 tsp smoked paprika

1 cinnamon quill

1 litre vegetable stock

2 400g canned chickpeas, drained and rinsed

400 g canned cherry tomatoes or chopped tomatoes

To serve

Coarsely chopped flat-leaf parsley and coriander

Thick natural yoghurt

Juice of 1 lemon

Extra lemon wedges to serve

One Pot Lamb, Chickpea And Pumpkin Stew Recipe


  1. Heat a little olive oil in a large saucepan over medium-high heat, add vegetables and sauté for about 3 minutes until starting to soften, stir in spices until fragrant, then add stock and chickpeas and bring to the boil.
  2. Reduce heat to medium, season to taste with salt and freshly ground pepper and simmer for about 10 minutes until well-flavoured and vegetables are tender.
  3. Meanwhile, heat 11⁄2 tbsp of olive oil in a frying pan over medium-high heat, brown lamb well all over, add to soup and simmer to warm through.
  4. Stir through a handful of parsley, squeeze in lemon juice to taste and check seasoning.
  5. Serve hot with thick natural yoghurt and scattered with extra smoked paprika.

Recipe courtesy of