Ingredients
Scale
- 2 lbs lamb or chicken thighs, cut into chunks
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups diced tomatoes (fresh or canned)
- 1 cup dried apricots, chopped
- 3 tablespoons olive oil
- ground cumin
- ground cinnamon
- ground ginger
- salt
- pepper
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large tagine or Dutch oven over medium heat. Add onions and cook until translucent.
- Stir in garlic and cook until fragrant. Add meat and brown on all sides.
- Mix in spices (cumin, cinnamon, ginger), salt, and pepper; cook for two minutes.
- Stir in diced tomatoes, chickpeas, and dried apricots. Cover and reduce heat to low.
- Simmer for about an hour until the meat is tender.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: North African
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 8g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 80mg