Photo of Moroccan lamb & chickpea stew by WW

Moroccan lamb & chickpea stew

Points® value
Total Time
4 hr 40 min
10 min
4 hr 30 min
Lamb is the shining star of this hearty dish, braised slowly until meltingly tender, with a spicy harissa kick


Lamb Shank, raw

400 g, lean


1 medium, chopped

Celery, Raw

2 stick(s), sliced

Carrots, raw

2 medium, sliced

Harissa paste

1½ tablespoon(s)


4 large, chopped

Beef stock cube(s)

2 cube(s), 1 litre stock

Chickpeas, cooked

2 can(s), large, drained

Kale, raw

200 g, finely shredded

Parsley, fresh

10 g


  1. Lightly mist a large nonstick frying pan with cooking spray over a high heat. Fry the shank for 5 minutes, turning, until browned. Transfer to a 4.5 litre slow cooker.
  2. Reheat the same frying pan over a medium-high heat. Cook the onion, celery and carrot, stirring, for 5 minutes, until softened. Add the harissa and cook, stirring for 30 seconds, until fragrant. Transfer to the slow cooker. Add the tomatoes and stock. Cover and cook on low for 8 hours (or high for 4 hours) or until the meat is tender and falling off the bone. Remove the shanks and set aside for 10 minutes to cool.
  3. Using 2 forks, shred the meat. Discard the fat and bones. Add the chickpeas and kale to the slow cooker. Cover and cook on high for 15 minutes or until the kale has wilted. Stir through the shredded lamb, divide between 4 bowls, and top with the parsley, to serve.


For a thicker sauce, stir in 1 tsp cornflour mixed with cold water at the end of cooking, and pop the lid back on. Cook until the desired consistency