Lamb Tagine with Chickpeas and Apricots

This Moroccan meal is perfect for a cold evening. The unique taste of very slow cooked lamb poured over couscous produces some great comfort food. I found the ras-el-hanout in a local specialized supermarket. I'd recommend doing the same, but if you want to make it yourself, see the link to the recipe. I found this on Bon Appetit.

Ingredients

• 3/4 cup dried chickpeas
• 5 garlic cloves (2 whole, 3 chopped)
• 1 large cinnamon stick, broken in half
• 2 tablespoons olive oil
• 3 pounds lamb shoulder, cut into 1" cubes
• Kosher salt and freshly ground black pepper
• 1 large onion, diced
• 5 teaspoons ras-el-hanout spice blend (click for recipe)
• 1 tablespoon chopped peeled ginger
• 1 cup canned diced tomatoes with juices
• 2 1/2 cups (or more) low-salt chicken stock
• 1/2 cup dried apricots, coarsely chopped
• Steamed couscous
• Chopped fresh cilantro

Instructions

1. Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
2. Drain chickpeas and 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 and set aside.
3. Prepare the lamb. 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. Transfer lamb to a medium bowl. 
4. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 10-15 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. 
5. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
6. 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.
7. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.

Serves 4-6.