Lamb Tagine With Chickpeas And Apricots - cooking recipe

Ingredients

3/4 cup dried garbanzo beans
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 lbs lamb shoulder, 1-inch cubes
kosher salt & freshly ground black pepper
1 large onion, diced
5 teaspoons ras el hanout spice mix
1 tablespoon ginger, chopped peeled
1 cup canned diced tomatoes in tomato puree
2 1/2 cups low-sodium chicken stock (or more)
1/2 cup halved dried apricot
Serve with
steamed couscous
chopped fresh cilantro

Preparation

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 saute 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.