Ingredients for Lamb Tagine With Chickpeas and Apricots

• 110g dried chickpeas

• 5 garlic cloves (2 whole, 3 chopped)

• 1 large cinnamon stick, broken in half

• 2 tablespoons olive oil

• 1.4kg 1" cubes lamb shoulder

• Kosher salt and freshly ground black pepper

• 1 large onion, diced

• 5 teaspoons Ras-el-Hanout spice blend

• 1 tablespoon chopped peeled ginger

• 240ml canned diced tomatoes with juices

• 600ml (or more) low-salt chicken stock

• 120ml halved dried apricots

• Steamed couscous

• Chopped fresh coriander

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, 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 600ml 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 coriander over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.