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Moroccan Lamb Stew

Moroccan Lamb Stew with Crispy Chickpeas and Golden Raisins

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Recipe Details


Chef Michelle loves balancing the earthy, rich flavors of lamb with a little beef for milder flavor and texture. Here, the mixture is browned in a fragrant, Moroccan-inspired spice blend of cayenne, cinnamon, cumin, ginger, and smoked paprika, then folded into a tomato-based stew with roasted butternut squash and chickpeas. Golden raisins are added for a touch of sweetness—plus, they plump up and absorb all of the flavorful juices of the stew. On top, homemade chickpea wafers make the perfect nutty, crumbly, crunchy garnish.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 970
  • Protein 45g
  • Total Carb 103g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    1/2 cup
    basmati rice
  • butternut squash
    6 ounces
    butternut squash
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • 15-ounce can chickpeas
    15-ounce can chickpeas
  • ground beef and lamb
    10 ounces
    ground beef and lamb
  • tomato paste
    1/2 tablespoon
    tomato paste
  • 14.5-ounce can diced tomatoes
    14.5-ounce can diced tomatoes
  • golden raisins
    3 tablespoons
    golden raisins
  • chicken stock
    8 ounces
    chicken stock
  • ground cinnamon
    1/4 teaspoon
    ground cinnamon
  • parsley
    1/8 ounce
  • ground cayenne pepper
    1/4 teaspoon
    ground cayenne pepper
  • mint
    1/8 ounce
  • ground cumin
    1/2 teaspoon
    ground cumin
  • ground ginger
    1/4 teaspoon
    ground ginger
  • smoked paprika
    1/4 teaspoon
    smoked paprika

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • potato masher (optional)
  • baking sheet
  • 12" large high-sided pan

Cooking Steps

  1. Cook rice

    Cook rice

    Preheat oven to 450°F. In a small pot, combine rice, 1 cup water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, cut butternut squash cubes to ½-inch pieces, if needed. Rinse mint and parsley and roughly chop leaves, discarding stems. Peel onion, halve, and thinly slice. Mince garlic. Drain and rinse chickpeas and pat dry with paper towel. Place half of chickpeas in a medium bowl along with 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper as desired. Using a fork or potato masher, roughly mash.

  3. Roast squash and chickpeas

    Roast squash and chickpeas

    On a baking sheet, toss butternut squash with 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer on 1 half of sheet. On other half, press mashed chickpeas into 2 equal discs, about ¼-inch thick. Roast until squash is lightly browned and tender, and chickpea discs are crisp and golden, 15-18 minutes. Remove from oven. Still on sheet, sprinkle mint and parsley over crispy chickpeas.

  4. Brown beef and lamb

    Brown beef and lamb

    While squash roasts, pat beef and lamb dry with paper towel. Heat 1 teaspoon olive oil in a large high-sided pan over medium-high heat. When oil is shimmering, add spice mix and beef and lamb. Cook, breaking up, until browned, about 5 minutes. Season with ½ teaspoon salt and black pepper and remove pan from heat. Using a slotted spoon, transfer meat to a bowl. Discard excess fat, reserving pan for the next step.

  5. Sauté aromatics

    Sauté aromatics

    Return pan from beef and lamb to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add onion and garlic. Cook until beginning to soften, 2-3 minutes. Add remaining chickpeas to pan and stir to combine, 1 minute. Add tomato paste to pan and cook, stirring, until mixture is fully combined, about 2 minutes more. 

  6. Finish and plate stew

    Finish and plate stew

    Return meat to pan. Stir to combine. Once roasted, add squash to pan, along with diced tomatoes and their juices, raisins, and half of stock. Increase heat to high. Bring to a boil. Reduce heat to medium high. Simmer to meld flavors, 2-3 minutes. Taste and add salt and black pepper. Serve stew over rice, and crumble over crispy chickpeas. Dig in!

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