Lamb Tagine With Chickpeas and Apricots
Lamb Tagine With Chickpeas and Apricots is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place chickpeas in a medium saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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, about 4 minutes per batch.
Transfer lamb to a medium bowl.
Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté 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 center.
Spoon tagine into center.
Sprinkle cilantro over.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.