Lamb Tagine with Chickpeas and Apricots

Lamb Tagine

I tweaked a Bon Appetit recipe and it was pretty good!


  • 3/4 cup dried chickpeas
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 tablespoon chopped peeled ginger
  • 5 garlic cloves (2 whole, 3 chopped)
  • 1 tablespoon chopped peeled ginger
  • 1 large cinnamon stick, broken in half
  • 3 pounds 1" cubes lamb shoulder
  • Kosher salt and freshly ground black pepper
  • 5 teaspoons Ras-el-Hanout spice blend (click for recipe)
  • 1 cup (canned) diced tomatoes with juices
  • ~2 tbsp tomato paste
  • ~2 tbsp honey
  • 2 1/2 cups (or more) chicken stock
  • 1/2 cup or more chopped dried apricots
  • Steamed couscous
  • Chopped fresh cilantro

The night or morning before, place chickpeas in a bowl. Add water to cover by 2". Soak overnight.

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, 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. As the lamb is cooking, add tomato paste, honey, and salt and pepper to taste.

Cook until lamb is tender, about 1 hour 30 minutes.

Meanwhile, drain chickpeas and put in saucepan with 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.

When lamb is tender, stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes.

Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

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