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Meat, Maghreb and Middle East

Lamb and Chickpea Mermez with Bread

Mermez is a Tunisian lamb stew with chickpeas, spiced with paprika, caraway, and harissa. For 4 people, it takes 1h40, mostly gentle simmering, rates as easy, and costs about €3.20 per serving. The key to success is slow simmering, which turns the shoulder tender and concentrates the tomato sauce.

Tonight, a Tunisian mermez, a red lamb stew with paprika and harissa and tender chickpeas, with bread to mop up the sauce.

Lamb and Chickpea Mermez with Bread
Total time
1 h 40
Difficulty
Easy
Cost per person
€3.20
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Mermez is that red, fragrant stew you immediately associate with Tunisian cooking, the one where lamb falls apart under a fork and chickpeas soak up a paprika sauce. Harissa brings warmth without overwhelming heat, caraway adds a slightly anise note that makes all the difference, and tomato paste gives the broth its deep color. It's a dish you eat with bread, scraping the pot clean.

Mon Chou suggests this for evenings when you have a bit of time ahead of you, a fall or winter Sunday when the pot simmers while you do something else. It's not the easiest recipe for kids because of the chili, but among adults who like spiced, slow cooked food, it's a comforting classic that fills the whole house with its smell.

The ingredients

4 people

Butcher

  • Lamb shoulder 700 g

Pantry

  • Cooked chickpeasoften in the pantry 300 g
  • Tomato pasteoften in the pantry 3 tbsp
  • Harissa 1 tbsp
  • Paprikaoften in the pantry 2 tsp
  • Ground carawayoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves

Bakery

  • Round bread 1

Allergens Gluten

The step by step recipe

  1. Brown the lamb in the pot with the oil, then add the chopped onion. 12 min

    Sear it in small batches, the meat browns better that way.

  2. Add the garlic, tomato paste, harissa, paprika, caraway, salt, and pepper, and cook for one minute.

    Adjust the harissa to your guests' taste, it gets stronger as it simmers.

  3. Cover with water, put the lid on, and let it simmer gently. 1 h

    Stir from time to time so the bottom doesn't catch.

  4. Add the chickpeas and keep cooking until the lamb is tender. 15 min

    Crush a few chickpeas against the side of the pot to thicken the sauce.

  5. Adjust the salt and serve with bread.

    Let it rest 10 minutes before serving, the flavors settle together.

Our tips to get it right

  • Pick a lamb shoulder with a bit of fat on it, it stays moist after an hour of cooking, unlike a leaner cut that tends to dry out.
  • If you use dried chickpeas soaked overnight instead of cooked ones, add them at the start with the lamb so they have time to soften.
  • Taste the sauce before serving and adjust the salt, store bought cooked chickpeas are sometimes already salty.

The variations

  • Swap the lamb shoulder for beef shank cut into chunks for a more budget friendly mermez, the simmering time stays about the same.
  • For a vegetarian version, double the chickpeas and add chunks of zucchini or carrots instead of the meat.
  • For a milder version kids can eat, skip the harissa and keep only the sweet paprika.

What to serve it with

  • Fresh bread for dipping
  • Plain couscous
  • Mint tea

Storage

Mermez keeps for 3 days in the fridge in an airtight container, and it's often even better the next day. It freezes well for up to 2 months. Reheat it gently in a saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can you make mermez ahead of time?

Yes, it's actually a good idea, the stew gets better after resting overnight in the fridge. Reheat it gently the next day and serve with fresh bread.

Can you use dried chickpeas instead of cooked ones?

Yes, as long as you soak them overnight in cold water first. Add them at the start along with the lamb so they have enough time to cook through.

What can you use instead of harissa?

You can swap it for a pinch of chili powder or a few drops of hot sauce. The flavor will be slightly different but the dish will still work.

Does mermez freeze well?

Yes, this stew freezes very well for up to 2 months. Thaw it in the fridge before reheating it gently in a saucepan.

How long does it take to make a lamb and chickpea mermez with bread?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb and chickpea mermez with bread?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb and chickpea mermez with bread cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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