- 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 1″ cubes lamb shoulder
- Kosher salt and freshly ground black pepper
- 1 large onion, diced
- 5 teaspoons Ras-el-Hanout spice blend
- 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 halved dried apricots
- Steamed couscous
- Chopped fresh cilantro
- 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. Drain; set aside.
- Meanwhile, 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, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté until soft and beginning to turn golden, about 5 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. 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.
- 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.
- Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.