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)
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
