Lamb Chickpeas and Apricot Mix





20 min


3 hr


Like 21


  • 3/4 cup ‏Dried chickpeas
  • 5 (2 whole, 3 chopped) ‏Garlic cloves
  • 1 ‏Large cinnamon stick, broken in half
  • 2 tbsp ‏Olive oil
  • 3 pounds ‏1" cubes lamb shoulder
  • ‏Kosher salt and freshly ground black pepper
  • 1 ‏Large onion, diced
  • 5 tsp ‏Ras-el-Hanout spice blend
  • 1 tbsp ‏Chopped peeled ginger
  • 1 cup ‏Canned diced tomatoes with juices
  • 2 1/2 cups (or more) ‏Low-salt chicken stock
  • 1/2 cup ‏Halved dried apricots
  • ‏Steamed couscous
  • ‏Chopped fresh cilantro
  1. Soak the chickpeas in water overnight. Drain the water, add 2 garlic cloves and the cinnamon to the chickpeas. Pour sufficient water over the chickpeas and allow to boil. Reduce the temperature to medium and cook for 45-50 minutes until the chickpeas become soft and tender. Drain and transfer the cooked chickpeas on to a plate.
  2. Pour the oil into a large saucepan and leave on medium-high temperature. Add salt and pepper to the lamb and add the seasoned lamb to heated oil. Brown the meat for about 4 minutes and once done remove from the pan.
  3. Toss in the onions to the pan, add a dash of salt and pepper and temper for 5 minutes until the onions are soft. Mix in the garlic, ginger, Ras-el-Hanout, tomatoes and the juices. Pour 2 1/2 cups of stock over the ingredients and allow to boil. Let the mixture simmer over low heat until the meat is tender for about 1 hour and 30 minutes.
  4. Finally add the chickpeas and apricots and leave for about 15 minutes. Adjust seasonings as required.
  5. Serve with couscous and garnish with cilantro.
  6. Serve warm.

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