Moroccan lamb with chickpeas
Preparation time: 15 minutes
Cooking time: 1 hour 20 minutes
3 tbsp oil
2 red onions, halved and sliced
8 garlic cloves, roughly chopped
2 tsp cumin seeds
1 cinnamon stick
2cm piece ginger, finely sliced
3-4 tbsp rose harissa paste
400g (14oz) can chopped tomatoes
300ml (10fl oz) chicken stock
200g (7oz) dried ready-to-eat apricots
400g (14oz) can chickpeas, drained
450g (1lb) chopped cooked lamb
1 Heat the oil in a large saucepan, add the onions and gently cook for 10 minutes until perfectly tender and just beginning to colour. Add the garlic, cumin, cinnamon, ginger and harissa paste and cook for just 3 minutes or until aromatic.
2 Add the tomatoes and chicken stock, bring to the boil and then cover and simmer for 1 hour. Add the chickpeas, apricots and lamb and simmer, uncovered for 10 minutes. Check the seasoning and serve with hot couscous and some fresh lemon.
Different makes of harissa vary in their fieriness, so it’s worth following the pack instructions for how much to use. If you can’t get rose harissa, try Bart’s harissa paste – and 4 tbsp is just about right if you like quite spicy food.