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