Comforting Lamb & Chickpea Tagine


Hello and happy Sunday everyone! Today I am sharing a recipe for this delicious lamb tagine. We sadly had to say goodbye to our beloved family dog Hannah this past week and it was by far one of the toughest things I have been through. We didn't really get to say goodbye and it came out of nowhere so it is taking a while to work through the shock of it all. Thank you to everyone who has sent me lovely messages, they really have made me feel better and I am slowly getting back to normal with each day that passes.

Although I didn't feel like eating for a while, I know how important it is to keep yourself nourished in times like these and so this tagine was the perfect comfort food for me and my family.  With carrots, chickpeas, apricots, raisins, pomegranate and tender lamb, it is absolutely packed with goodness and flavour. It also reheats like a dream so I always make a big pot of this and use it for lunches the next couple of days. I love serving this with freekeh, which goes perfectly with the Moroccan flavours of this dish. Freekeh is loaded with fibre and protein and I personally love it! It also goes perfectly with couscous or brown rice, any grain you fancy really. The spice blend this recipe calls for may sound odd, but it is usually available in most supermarkets and is just with the other spices. To cook this you will need a dutch oven or a big casserole dish with a lid that is oven-proof or if you are really fancy, a traditional tagine pot.


Fruity Lamb & Chickpea Tagine 

Serves: 4

Time: 2hr



500g diced lamb

2 carrots

1 red onion

2 cloves garlic

1 400g tin chopped tomatoes

1 400g tin chickpeas, drained

2 tbsp tomato paste

2 tbsp ras-el-hanout spice mix

100g sultanas

100g dried apricots

750ml chicken stock

Pomegranate seeds - to garnish

Coriander - to garnish 



1. Preheat the oven to 180 degrees c. 

2. Heat some olive oil in a dutch oven or ovenproof casserole dish over medium heat.

3. Add the diced lamb and cook for 5 min until slightly browned.

4. Meanwhile, dice the onion, carrots, apricots and garlic - you can also use a garlic press

5. When the lamb is cooked, remove it from the pan and set aside on a plate. Drain the excess fat from the pan and return to the heat with a little olive oil.

6. Add the carrots, onion and garlic to the pan and sauté for 5 min until slightly softened. Meanwhile, boil a kettle and make up your stock.

7. Add the ras-el-hanout, tomato paste, chickpeas and chopped tomatoes to the pan. Season well with salt and pepper.

8. Add in the lamb, apricots and sultanas and pour over the stock. Mix well. 

9. Bring to a simmer and then add the lid and place the dish in the centre of the oven.

10. Cook for 1 - 1.5 hours until the meat is tender and the sauce has thickened. Stir every so often throughout cooking.

11. Serve over couscous or your favourite grain and top with a sprinkle of pomegranate seeds and chopped coriander.



 Lamb and chickpea tagine with freekeh and pomegranate in a bowl on a wooden table
Emma HantonMainsComment