Lamb Tagine with Chickpeas and Apricots

chickpeas soak overnight

Lamb Tagine with Chickpeas and Apricots
Lamb Tagine with Chickpeas and Apricots

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    c dried chickpeas

  • 5

    garlic cloves (2 whole, 3 chopped)

  • 1

    large cinnamon stick, broken in half

  • 2

    tbsp olive oil

  • 3

    lb 1" cubes lamb shoulder

  • 1

    large onion, diced

  • 5

    tsp Ras-el-Hanout spice blend (see recipe)

  • 1

    tbsp chopped peeled ginger

  • 1

    c canned diced tomatoes with juices

  • 2 1/2

    c chicken stock

  • 1/2

    c halved dried apricots

  • steamed couscous (add saffron)

  • chopped fresh cilantro

Directions

Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight. Drain chickpeas, return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain, set aside. meanwhile heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, abour 4 minutes per batch. Transfer lamb to a medium bowl. add onion to pot, reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about 5 minutes. add chopped garlic., Ras-el-Hanout and ginger. Stir for 1 minute. add tomatoes and lamb with any accumulated juices. bring to a boil. add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes. Stir in chickpeas, simmer until heated through, about 10 minutes. Stir in apricots, simmer until heated through about 5 minutes. Season with salt and pepper. Spoon couscous onto a large shallow platter, forming a large well in centre. Spoon tagine into centre. Sprinkle cilantro over.

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