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Lamb tagine with chickpeas recipe

Lamb tagine with chickpeas recipe

102 ratings

Juicy lamb, creamy chickpeas and fluffy couscous combine in this gorgeous tagine, a celebration of Middle Eastern flavours. See method

  • Serves 4
  • 5 mins to prepare and 2 hrs 08 mins to cook
  • 360 calories / serving
  • Dairy-free


  • 300g stewing lamb
  • 1 onion, sliced
  • 2 tomatoes, roughly chopped
  • 1 tsp ground cinnamon
  • 400g tin chickpeas, drained
  • 100g dried apricots
  • 1 vegetable or chicken stock cube, made up to 600ml
  • ½ x 30g curled parsley, chopped
  • couscous, to serve
  • fresh coriander, to serve (optional)
If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

  • Energy

  • 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


  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.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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