Lamb, Chickpeas & Orzo Stew

This lamb and orzo soup is so hearty and delicious that I often serve it at dinner parties, and it instantly becomes everyone’s favorite!

My cozy lamb, chickpeas, and orzo stew is hearty, delicious, and comes together in one pot. It’s packed with nutritious veggies and will warm your soul on a cold winter’s night. The lamb literally melts in your mouth, and the sweet carrots, textured celery, tender orzo, and meaty chickpeas fill the warm, comforting, and flavorful dish that’s perfect for gathering around the table with loved ones!

With all the Greek flavors in this stew, it’s everything I want to eat when it’s cold outside, and surprisingly, it’s even cold here in Houston these days. It’s the perfect dish to put on the table for not only the family but for guests, too. Every time I serve this at gatherings, I make my homemade rosemary bread and serve a nice salad on the side, and everyone loves it. I can’t wait for you to try it!

Why will my family always gather for this stew?

Juicy, fall-apart lamb

Soft, sweet carrots, onions, and celery

Meaty chickpeas

Tender, flavor-packed orzo

Deep, rich, herby tomato sauce

What are the ingredients for lamb, chickpeas & orzo stew?

Boneless leg of lamb -trim off the fat and cut the lamb into big chunks. The fat is where a lot of the gamey flavor comes from, so remove it and use it in another recipe you need it for, or just throw it out.

Onion -finely diced to get that sweet caramelized goodness in each bite.

Garlic cloves -crushed or minced to melt into and flavor the entire stew.

​Celery stalk -chopped, or you can create smaller pieces by cutting the stalk in half down the middle and chopping.

Carrots -chopped into bite sized pieces about the same size as the celery.

​Can of crushed tomatoes -avoid the cans that already include seasonings or make your own crushed tomatoes from fresh.

Tomato paste -thickens the stew and adds lots of deep, sweet, and savory flavor.

Salt & freshly ground pepper -the dynamic duo that brings all the flavors of your stew together.

Dried oregano -pairs perfectly with the tomato while adding earthy herbiness.

Paprika -deepens the rich red color of the stew and adds a subtle sweet pepperiness.

Honey -balances out the acidity and richness of the lamb and tomatoes.

Bay leaves -add a subtle, aromatic layer of flavor that creates more depth to the stew.

Water -to create the stew broth and allow the orzo to absorb all the stew flavors.

Orzo pasta -absorbs all the delicious flavors of the broth and gets nice and al’dente.

Chickpeas cooked -or you can use a can of chickpeas.

Parsley -finely chopped to stir in your stew at the end to add fresh herbiness.

​Fresh mint​ -finely chopped to really freshen up the stew to make it a little lighter.

​Crumbled feta -or shredded parmesan cheese would be delicious, too.

How do I prepare the lamb?

Trim the excess fat off the lamb. Pat the lamb chunks dry with paper towels and season with salt and pepper. Heat a large pot or Dutch oven over medium-high heat. Brown the lamb in batches, turning to sear all sides. Remove the lamb from the pot and set aside.

How long do I saute the vegetables?

In the same pot, reduce the heat to medium and add a drizzle of olive oil if needed. Add the onion, celery, and carrots. Cook, stirring often, for about 5-7 minutes until softened and fragrant. Add the garlic and warm for about 30 seconds until fragrant.

How do I build the stew base?

Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Add the crushed tomatoes, oregano, paprika, honey, bay leaves, and the seared lamb. Season with salt and pepper to taste.

How long do I cook the stew?

Pour in 6 cups of water (or more), ensuring the lamb is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours or until the lamb is tender and easily falls apart.

When do I add the chickpeas and orzo?

Remove the bay leaves from the pot. Stir in the cooked chickpeas and ¾ cup orzo pasta. Add an additional cup or two of water if the stew is too thick. Simmer, uncovered, stirring occasionally, until the orzo is tender, about 10-12 minutes.

How do I add a bit of freshness?

Stir in the parsley and mint for a burst of freshness. Taste and adjust seasoning if needed.

Can I make this gluten-free or low-carb?

Yes! Leave out the orzo to make it gluten-free or substitute rice. To make it low-carb and protein-packed, swap the orzo for another can of chickpeas.

How do I serve this stew?

Ladle the stew into bowls and garnish with crumbled feta or shredded parmesan cheese. Serve hot with crusty bread or a side of Greek salad.

Can I make this soup ahead of time?

This dish can be prepared a day in advance. If making ahead, do not add the orzo until just before serving to prevent it from becoming overcooked and mushy.

Is this stew freezer-friendly? 

This stew freezes beautifully! Allow it to cool completely, then transfer to airtight containers or freezer bags. For convenience, divide leftovers into individual servings before freezing. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. It’s perfect for quick, hearty meals on busy days.

What’s the best way to store and reheat leftovers?

The flavors deepen as the stew rests, making leftovers even more delicious! As the stew sits, it will thicken. When reheating, add ½ to 1 cup of boiling water to bring it back to a soup-like consistency.

Do you have more stews?

Lemony Beef Stew

A Cozy Beef Stew with Peppers & Mushrooms

Stifado: Greek Beef Stew with Shallots

Fasolakia me Arni: String Beans & Lamb Stew

Greek Lamb & Cabbage Stew

Lemony Cod & Potato Stew

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