Lamb tagine with chickpeas recipe
Juicy lamb, creamy chickpeas and fluffy couscous combine in this gorgeous tagine, a celebration of Middle Eastern flavours.
See method- Serves 4
- 5 mins to prepare and 2 hours 8 mins to cook
- 360 calories / serving
- Dairy-free
Ingredients
- 300g stewing lamb
- 1 onion, sliced
- 2 tomatoes, roughly chopped
- 1 tsp ground cinnamon
- 400g tin chickpeas, drained
- 100g dried apricots
- 1 vegetable or chicken stock cube, made up to 600ml
- ½ x 30g curled parsley, chopped
- couscous, to serve
- fresh coriander, to serve (optional)
Each serving contains
- Energy
- 1510kJ 360.0kcal
- Fat
- 18g
- Saturates
- 7g
- Salt
- 2.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 25.2gProtein 25.7gFibre 7.5g
Method
- Cut the lamb into cubes. Fry with the onion in a pan until the onion softens and the meat begins to brown. Stir in the tomatoes and cinnamon and cook for a further 3-4 minutes until the tomatoes are softened.
- Stir in the chickpeas, apricots and stock. Bring to the boil, cover and simmer gently for at least 45 minutes and up to 2 hours until the meat is tender.
- Check the seasoning and stir through the parsley. Serve with plaincouscous, cooked according to packet instructions, and garnish with fresh coriander, if you like.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
