Lamb tagine with chickpeas recipe

70 ratings Rate
  • Serves 4
  • 5 mins to prepare and 2 hrs 08 mins to cook
  • 360 calories / serving
  • Healthy
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Juicy lamb, creamy chickpeas and fluffy couscous combine in this gorgeous tagine, a celebration of Middle Eastern flavours. 

  1. 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.
  2. 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.
  3. Check the seasoning and stir through the parsley. Serve with plain couscous, cooked according to packet instructions, and garnish with fresh coriander, if you like.

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  • Ingredients

  • 300g (10oz) stewing lamb
  • 1 onion, sliced
  • 2 tomatoes, roughly chopped
  • 1 tsp ground cinnamon
  • 400g tin chickpeas, drained
  • 100g (3 1/2oz) Tesco ready to eat dried apricots
  • 600ml (1pt) vegetable or chicken stock
  • 1/2 x 30g pack curled parsley, chopped
  • couscous, to serve
  • fresh coriander, to serve (optional)
  • Energy 1510kj 360kcal 18%
  • Fat 18g 26%
  • Saturates 7g 35%
  • Sugars 13g 14%
  • Salt 2g 33%

of the reference intake
Carbohydrate 25.2g Protein 25.7g Fibre 7.5g


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