Lamb Tagine With Chickpeas and Apricots
"Braising an inexpensive cut like lamb shoulder in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron...."
INGREDIENTS
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3/4 cup dried chickpeas
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5 garlic cloves (2 whole, 3 chopped)
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1 large cinnamon stick, broken in half
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2 tablespoons olive oil
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3 pounds 1" cubes lamb shoulder
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Kosher salt and freshly ground black pepper
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1 large onion, diced
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5 teaspoons Ras-el-Hanout spice blend
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1 tablespoon chopped peeled ginger
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1 cup canned diced tomatoes with juices
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2 1/2 cups (or more) low-salt chicken stock
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1/2 cup halved dried apricots
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Steamed couscous
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Chopped fresh cilantro
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