Lamb Tagine With Chickpeas Recipes

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LAMB TAGINE WITH CHICKPEAS AND APRICOTS



Lamb Tagine With Chickpeas and Apricots image

Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron.

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Dinner     Apricot     Spice     Chickpea     Potluck     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 14

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

Steps:

  • 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.

LAMB TAGINE WITH CHICKPEAS



Lamb Tagine with Chickpeas image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
3 pounds boneless lamb stew meat, cut into 1-inch cubes
2 cups chopped onions
1/2 cup chopped scallions
1 (19-ounce) can chickpeas, drained and lightly rinsed
1 cup water
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
1/2 cup chopped fresh parsley
Salt and ground pepper, to taste

Steps:

  • Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden. Add lamb in 2 batches and brown. Remove to a plate and set aside.
  • Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat.
  • Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes.
  • Remove from heat and stir in parsley and salt and pepper to taste.

LAMB TAGINE WITH CHICKPEAS AND RAISINS, BASMATI RICE AND HARISSA



Lamb Tagine with Chickpeas and Raisins, Basmati Rice and Harissa image

Provided by Bobby Flay

Categories     main-dish

Time 10h30m

Yield 4 servings

Number Of Ingredients 34

2 pounds lamb shoulder, cut into 2-inch pieces
6 cloves garlic, coarsely chopped
1 tablespoon honey
1/4 cup olive oil
3 tablespoons chopped cilantro
Pinch of saffron threads
2 teaspoons paprika
2 teaspoons ground cumin
2 tablespoons sun-dried tomato paste
Salt and pepper
2 potatoes, cut into chunks
2 carrots, cut into chunks
2 yellow onions, peeled and cut into chunks
1 1/2 cups vegetable stock
1 cinnamon stick
1 cup cooked chickpeas
1/2 cup golden raisins
2 red bell peppers, roasted, peeled and chopped
1 small red chile, chopped
2 cloves garlic, chopped
1/2 teaspon coriander seeds, toasted in a pan
1/2 teaspoon cumin
Salt
3 tablespoons olive oil
2 tablespoons olive oil
1 yellow onion, finely chopped
1 teaspoon cumin seeds
1 cinnamon stick
2 cardamom seeds, crushed
2 bay leaves
2 cups basmati rice, washed well and drained
3 cups water
2 tablespoons lemon juice
Salt and freshly ground pepper

Steps:

  • For the tagine: Mix together the garlic, honey, olive oil, cilantro, saffron, paprika, cumin and tomato paste in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator overnight. Remove from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees F. Put the meat and the marinade into a tagine or Dutch oven and sprinkle with salt and pepper. Add the potatoes, carrots, onions, stock and cinnamon and stir together. Place the tagine lid on or Dutch oven lid and bake for 1 hour. Stir the chickpeas and raisins into the tagine and cook for 30 minutes. Remove the lid or foil and cook an additional 30 minutes to brown the vegetables. Garnish with cilantro springs.
  • For the harissa: Combine all ingredients in a food processor and process until smooth.
  • For the rice: Heat oil in a medium saucepan over medium heat. Add the onions and cook until soft. Ad the cumin seeds, cinnamon stick, cardamom seeds and bay leaves and cook for 2 to 3 minutes. Add the rice and toss to coat with the mixture. Add the water and lemon juice and season with salt and pepper. Bring to a boil, cover and reduce heat to medium low, cook for 15 minutes, or until rice is tender and water has been absorbed. Remove from the heat and leave covered for 5 minutes. Fluff with a fork.

ONE-PAN LAMB TAGINE WITH CHICKPEAS



One-pan lamb tagine with chickpeas image

Make this lamb tagine a day or two ahead to really develop the flavours. It makes entertaining that little bit easier, as all you'll need to do is reheat it

Provided by Tom Kerridge

Categories     Dinner

Time 2h50m

Number Of Ingredients 18

1kg lamb neck fillet, cut into large chunks
3 tbsp ras el hanout
2 tbsp olive oil, plus an optional drizzle
2 onions, chopped
4 carrots, cut into large chunks
6 garlic cloves, finely chopped
thumb-sized piece of ginger, peeled and finely grated
2 tbsp rose harissa paste, plus 1 tsp to serve
½ preserved lemon, finely chopped, or a peeled strip of lemon zest
1 cinnamon stick
400g can chopped tomatoes
600ml chicken or lamb stock
2 x 400g cans chickpeas, drained but not rinsed
100g dried apricots, roughly chopped (optional)
150g natural yogurt
small bunch of coriander, roughly chopped
small handful of flaked almonds, toasted
cooked couscous

Steps:

  • Toss the lamb pieces with the ras el hanout and a large pinch of salt to coat. Will keep chilled for up to 4 hrs. Heat the oven to 160C/140C fan/gas 3. Heat the oil in a large flameproof casserole over a medium heat and brown the lamb on all sides. (You will need to do this in batches.) Scoop onto a plate using a slotted spoon and set aside, then cook the onions and carrots in the pan for 10-12 mins until soft and golden, adding a drizzle more oil if the pan is dry. Add the garlic and ginger, and cook for 2 mins more, then stir in the 2 tbsp harissa and preserved lemon. Cook for another minute until the vegetables are coated in the mixture and sticky. Add the cinnamon, then tip in the tomatoes and bring to a simmer.
  • Cook for a few minutes more until reduced to a thick paste. Tip the lamb and its resting juices back into the pan and pour over the stock. Season and return to a simmer. Put the lid on the casserole and transfer to the oven to cook for 1 hr.
  • Stir in the chickpeas and apricots, if using, cover again and return to the oven for 1 hr until the lamb is tender. Season, then leave the tagine to stand for 10 mins. Will keep chilled for up to three days or frozen for three months. Leave to cool first. Defrost in the fridge overnight before reheating over a low heat until piping hot. Swirl the 1 tsp harissa through the yogurt, then scatter the tagine with the coriander and flaked almonds. Serve with the couscous and spiced yogurt on the side.

Nutrition Facts : Calories 605 calories, Fat 33 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 12 grams fiber, Protein 41 grams protein, Sodium 1.2 milligram of sodium

LAMB TAGINE WITH CHICKPEAS AND APRICOTS



Lamb Tagine With Chickpeas and Apricots image

Recipe by The Bon Appétit Test Kitchen. Oct. 2011 Bon Appetit. Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron. Read More http://www.bonappetit.com/recipes/2011/10/lamb-tagine-with-chickpeas-and-apricots#ixzz1cC9YLjMG

Provided by Queen Dana

Categories     Lamb/Sheep

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

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
steamed couscous
chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 580.4, Fat 41.2, SaturatedFat 16.4, Cholesterol 122.8, Sodium 110.7, Carbohydrate 19.3, Fiber 4.3, Sugar 7.2, Protein 32.6

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