Moroccan Lamb and Chickpea Stew (Tajine d'Agneau et Pois Chiches)

Tajine d'Agneau et Pois Chiches, or Moroccan Lamb and Chickpea Stew, is a flavorful and aromatic dish that is a staple in Moroccan cuisine. This hearty stew is traditionally cooked in a tajine, a clay pot with a conical lid, which helps to infuse the dish with rich flavors.

Moroccan Lamb and Chickpea Stew (Tajine d'Agneau et Pois Chiches)

Ingredients

  • 1.5 lbs lamb, cut into chunks
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tomatoes, diced
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/4 tsp saffron threads
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the olive oil in a tajine or large pot over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, ground cumin, ginger, cinnamon, turmeric, and saffron. Cook for 1-2 minutes until fragrant.
  4. Add the lamb chunks to the pot and brown on all sides.
  5. Pour in the chicken broth and add the diced tomatoes. Bring to a simmer, then cover and cook for 1.5 hours, stirring occasionally.
  6. After 1.5 hours, add the chickpeas to the tajine and continue to cook for another 30 minutes, or until the lamb is tender.
  7. Season with salt and pepper to taste.
  8. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
20g
Fat
18g

Supplies

Tajine or large pot Knife Cutting board Measuring spoons Can opener Serving platter

Tools

Stovetop Saucepan

Serving suggestions

Serving suggestions: Tajine d'Agneau et Pois Chiches is traditionally served with couscous or crusty bread to soak up the flavorful sauce.

Tips & tricks

Tips: For an extra layer of flavor, consider adding a pinch of ground cloves or a splash of lemon juice to the stew.

Cost

$25