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Lamb Stew with Eggplant and Chickpeas

Lamb Stew with Eggplant and Chickpeas slow cooked with an abundance of herbs and spices. Creamy and delicious; best enjoyed with white rice.
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Prep Time 2 hrs 10 mins
Cook Time 1 hr
Total Time 3 hrs 10 mins


  • 2 pounds boneless lamb shoulder, cut into 1-inch chunks, cleaned with vinegar or lemon and pat dry
  • 2 tablespoons herbs and spice blend
  • 1/2 teaspoon Noubess Original Hot and Spicy with Herbs
  • 1 ½ teaspoon sea salt
  • 2 tablespoons balsamic vinegar
  • 1 cup canned crushed tomatoes or 1 cup chopped fresh juicy tomatoes
  • 1 teaspoon cumin powder
  • 1-15 oz can chickpeas rinsed and drained
  • 1 - 2 pounds eggplant cut into 1 inch cubes
  • 1 medium size white onion sliced
  • 1 ½ cup unsweetened coconut milk
  • Hot pepper optional
  • Fresh parsley for garnish


  • In a bowl, mix lamb, herbs and spices blend, Noubess Hot and Spicy Original Herbs and Spices, salt and balsamic vinegar. Cover and let marinate overnight or for 2 - 4 hours in the refrigerator.
  • Remove lamb pieces from marinade and shake off excess marinade. In a heavy bottom pan, heat oil. Brown all pieces over medium high heat, working in batches and turning them as needed. Transfer the pieces to a plate as they browned.
  • Reduce the heat to low, return the lamb to the pan, add the marinade, bring to a boil and cook for about 5 minutes.
  • Add the tomatoes, onion, cumin powder, season with salt and pepper if preferred. Cover and adjust the heat so the mixture can simmer for about 12 to 15 minutes.
  • Add eggplant, chickpeas, coconut milk, hot pepper and cook stirring occasionally until meat is fully cooked. Add additional seasoning while cooking if preferred.


Cooking time may differ for lamb depending on size of meat.


Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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