Lamb Tagine with Chickpeas and Apricots

Lamb Tagine with Chickpeas and Apricots
Photo by Jason Lowe

Ingredients

  • 2 ½ cups chicken stock or low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon ginger
  • 5 cloves garlic
  • 1 large cinnamon stick
  • 2 tablespoons olive oil
  • 3 pounds 1" cubes lamb shoulder
  • + 7 more ingredients
    • 1 large onion
    • Steamed couscous
    • Chopped fresh cilantro
    • 5 teaspoons Ras-el-Hanout spice blend
    • 1 cup canned diced tomatoes with juices
    • ¾ cup dried chickpeas
    • ½ cup dried apricots

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...

View full recipe at Epicurious

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