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Home / Recipes

Lamb and Chickpea Tagine

1 hour 15 minutes
4.75 from 12 votes
25 Comments
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by: Joanna Cismaru
07.18.19

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This Moroccan inspired Lamb and Chickpea Tagine is a delight. It’s the perfect one pot dinner for a comforting and delicious meal with melt-in-your-mouth lamb, chickpeas and golden raisins.

a serving spoon scooping lamb and chickpeas out of a tagine

This is a beautiful, Moroccan inspired dish brimming with rich and complex flavor. It’s easy to assume that when we cook dishes we might not be familiar with, that they will be harder, take longer, and result in more of a mess than say a casserole. But that doesn’t have to be the case, not when you have the help of a tagine style one pot meal!

Lamb and chickpea tagine is basically a lamb stew with chickpeas, carrots and golden raisins with Moroccan inspired flavors. This lamb will totally melt down in your mouth and is a bit sweet from the honey and golden raisins. I always love to use golden raisins in these dishes, because as they cook in all that liquid, they plump up nicely.

What Is A Tagine?

First of all, a tagine is a pot which comes with a tall, conical shape lid, you probably see them every time you walk through a kitchen store. Their appeal is that the tagine’s conical lid creates a moist, hot cooking environment for the dish you’re making.

As the food cooks, steam rises into the cone, and sends it back down to the dish, which in turn eliminates the need for a lot of liquid. The dish is slowly cooked and you end up with really tender meat.

a bowl of lamb and chickpea stew over couscous with a fork

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

  • Lamb – This is a rich gamey meat that requires low and slow cooking to get that melt in your mouth texture.
  • Spices – Ground Moroccan coriander, cumin, red pepper flakes.
  • Veggies – Sliced carrot and white onion.
  • Garlic – Use as much or little as you like.
  • Honey – The key to balancing out our rich savory flavors! You can substitute for maple syrup if that’s all you have on hand.
  • Tomato paste – This will pack lots of concentrated tomato flavor helping us achieve a richer dish.
  • Broth – Chicken broth low sodium to control the salt content of our dish.
  • Chickpeas – This will add some great texture, chew, fiber, and protein to our lamb tagine.
  • Raisins – I used golden raisins today because they are sweet, mild, and soft. These little treats soak up the extra juices as the dish cooks and they become little flavor bombs.
  • Pistachios – Chopped up, trust me on this one, it’ll infuse crunch and nuttiness to our lamb.
  • Cilantro – Fresh and chopped. If using dried just keep in mind that that 1 teaspoon dried equals 1 tablespoon fresh.
a bowl of freshly cooked couscous topped with pepper and parsley

How To Make Lamb And Chickpea Tagine

  1. Preheat your oven: To 400 F degrees.
  2. Brown the lamb: Add the oil to a tagine and heat over medium-high heat. Add the lamb meat and saute for about 4 to 5 minutes, turning to brown on all sides. Transfer the lamb to a plate and set aside.
  3. Combine the spices and aromatics: Add the onion, coriander, cumin, red pepper flakes, salt, pepper to the tagine and stir everything together. Let the onion saute for about 4 minutes until it softens, stirring occasionally.
  4. Form the stew: Stir in the carrots and garlic. Add the lamb meat back to the tagine. Stir in the tomato paste and honey. Add the chicken broth, chickpeas, golden raisins and stir to combine.
  5. Finish the dish: Bring to a boil then cover the tagine with lid and place in the oven. Cook for about 45 minutes to an hour, until the lamb is tender. Garnish with pistachios and fresh cilantro. Serve over cooked couscous , cooked bulgar, or mashed potatoes.
a tagine filled with lamb stew topped with fresh parsley

How To Cook Couscous And Bulgar

If you’re wondering how to make those traditional accompaniments, I’m here to the rescue! Below is instructions on making fluffy and tender couscous or bulgar.

Couscous

  1. Bring 1 3/4 cups of low sodium broth to a boil. Add a bit of salt, a small drizzle of olive oil and a tablespoon of butter.
  2. Add 1 1/2 cups of couscous to the pot, remove from the heat and cover the pot before allowing the couscous to steam for 5 minutes.
  3. Fluff with a fork and serve!

Bulgar

  1. In a saucepan combine 1 cup of bulgar with 1 1/2 cups of water. Add a drizzle of olive oil and a pinch of salt. Bring it all to a simmer then cover and cook over low heat for 10 – 12 minutes.
  2. Remove from the heat and let stand covered for a further 10 minutes. Fluff with a fork before serving immediately.

No Tagine? No Problem!

Although I used a 1.5 qt tagine in this recipe a large skillet would work just as well. You will need a lid to cover the skillet while in the oven. A Dutch oven would work as well. Cook for the same amount of time as instructed.

Stove top

Another alternative to cooking this lamb and chickpea tagine is to finish cooking it on the stove top.You would still need to cover the tagine or pot with the lid and cook for about 50 minutes to an hour over medium heat, stirring occasionally.

a bowl of lamb and chickpea stew over couscous with a fork

Tagine Tips

Cure your tagine

  • You’ll want to cure your tagine when you first get it first by soaking in it water for 24 hours. Then dry it off and rub olive oil inside the lid and dish.
  • Place the tagine in your oven and then set the temperature to 225 F degrees and allow it to sit for 2 hours before turning off the heat.
  • This will seal off the clay of your tagine and ready it for cooking.

Cleaning your tagine

  • Do not soak your tagine in soapy water!
  • Simply wash it by hand immediately.
  • Do not place your tagine in the dishwasher.

Cooking with your tagine

  • You can’t cook with your tagine directly on open flame if you have a gas stove. Buy a tagine heat diffuser to prevent the dish from being ruined.

Leftovers

Fridge

Allow the lamb and chickpea tagine to come to room temperature but don’t leave it out, unrefrigerated for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.

Freezer

You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Allow it to thaw overnight in the fridge when ready to eat.

More Delicious Recipes To Try:

  • Irish Lamb Stew
  • Instant Pot Beef Stew
  • Crockpot Beef Stew
  • Mexican Pork Stew
  • Moroccan Meatballs
  • Chicken Couscous
  • Oven Roasted Chicken Shawarma

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side view shot of a bowl of couscous topped with lamb and chickpea tagine

Lamb and Chickpea Tagine

4.75 from 12 votes
Prep: 15 mins
Cook: 1 hr
Total: 1 hr 15 mins
Author: Joanna Cismaru
Serves: 4
Print Pin Rate
This Moroccan inspired Lamb and Chickpea Tagine is a delight. It's the perfect one pot dinner for a comforting and delicious meal with melt-in-your-mouth lamb, chickpeas and golden raisins.

Equipment

  • Staub Cast Iront 1.5 Quart Tagine

Ingredients

  • 1 tbsp olive oil
  • 1 lb lamb stew meat
  • 1 large onion chopped
  • 1/2 tsp Moroccan coriander ground
  • 1 tsp cumin ground
  • 1/4 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 large carrot sliced
  • 6 cloves garlic minced
  • 1 tbsp tomato paste
  • 2 tbsp honey
  • 2 1/2 cups chicken broth low sodium
  • 14 oz chickpeas drained and rinsed (1 can)
  • 1/2 cup golden raisins
  • 2 tbsp pistachios chopped
  • 2 tbsp cilantro chopped, fresh
US Customary – Metric

Instructions

  • Preheat your oven to 400 F degrees.
  • Add the oil to a tagine and heat over medium-high heat. Add the lamb meat and saute for about 4 to 5 minutes, turning to brown on all sides. Transfer the lamb to a plate and set aside.
  • Add the onion, coriander, cumin, red pepper flakes, salt, pepper to the tagine and stir everything together. Let the onion saute for about 4 minutes until it softens, stirring occasionally.
  • Stir in the carrots and garlic. Add the lamb meat back to the tagine. Stir in the tomato paste and honey.
  • Add the chicken broth, chickpeas, golden raisins and stir to combine. Bring to a boil then cover the tagine with lid and place in the oven. Cook for about 45 minutes to an hour, until the lamb is tender.
  • Garnish with pistachios and fresh cilantro. Serve over cooked couscous or mashed potatoes.

Video

Recipe Notes

  1. Although I used a 1.5 qt tagine in this recipe a large skillet would work just as well. You will need a lid to cover the skillet while in the oven. A Dutch oven would work as well. A tagine is recommended though, because the stew develops a rich and concentrated flavor because the lid traps all the steam and sends it back down to the stew.
  2. Another alternative to cooking this is to finish cooking it on the stove top vs cooking it in the oven. You would still need to cover the tagine/pot with the lid and cook for about 50 minutes to an hour over medium heat, stirring occasionally.
  3. Allow the tagine to come to room temperature but don’t leave it out, unrefrigerated for more than two hours. Store it in airtight containers in the refrigerator for 3 to 4 days.
  4. You can freeze this stew for up to 6 months. Simply transfer it to airtight containers or resealable freezer bags and pop them in the freezer. Allow it to thaw overnight in the fridge when ready to eat.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 468gCalories: 512kcal (26%)Carbohydrates: 61g (20%)Protein: 37g (74%)Fat: 15g (23%)Saturated Fat: 3g (19%)Cholesterol: 74mg (25%)Sodium: 468mg (20%)Potassium: 1091mg (31%)Fiber: 10g (42%)Sugar: 28g (31%)Vitamin A: 3160IU (63%)Vitamin C: 8.7mg (11%)Calcium: 106mg (11%)Iron: 6.3mg (35%)
Course:Main Course
Cuisine:Moroccan
Keyword:chickpeas, lamb stew, tagine
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. Esra says

    February 1, 2021 at 4:13 am

    4 stars
    WoW!!
    Your dishes are so delicious.

    Reply
    • Jo Cooks Team says

      February 1, 2021 at 10:23 am

      Thank you! So glad you like them

      Reply
  2. Gordon says

    April 4, 2020 at 3:44 am

    Conical not canonical!!!!

    Reply
    • jo says

      April 4, 2020 at 10:08 am

      Ha! Thanks!

      Reply
  3. Michelle says

    September 9, 2019 at 4:03 pm

    Hi, looking forward to making this meal but haven’t been able to find lamb stew meat. Can I substitute beef stew meat? Are there other lamb cuts that could be used?

    Reply
    • Jo Cooks Team says

      September 10, 2019 at 10:15 am

      You can use beef for sure! Call your local butcher- they can probably help you. If you find some lamb shoulder at the grocery store that will work too, you’ll just have to cube it up.

      Reply
  4. The Recipes Pk says

    October 14, 2017 at 5:07 am

    Joanna !!!! I never came across a recipe like this before. I tried this recipe for the first time in 35 years and my family loved it.

    Reply
    • Joanna Cismaru says

      October 14, 2017 at 6:13 pm

      Yay! Love hearing that!

      Reply
  5. Robin says

    June 21, 2017 at 3:37 pm

    5 stars
    Hello Joanna. This sounds really delicious. Can I make it in my crockpot? The usual 6-8 hours on low? Should I lessen the amount of liquid? Thanks.

    Reply
    • Joanna Cismaru says

      June 21, 2017 at 7:10 pm

      Yes, I believe so. I wouldn’t lower the liquid, because in the tagine the liquid doesn’t really evaporate, so I think it would be the same, though I couldn’t tell you with 100% certainty without trying. However, if you do try it, I’d love to hear how it turns out in the crockpot.

      Reply
  6. Pat says

    May 5, 2017 at 3:58 pm

    5 stars
    I just made your lamb recipe and oh my gosh!!!!! It was delicious! My daughter who doesn’t like lamb or chickpeas couldn’t believe that she loved it. Hubby and son loved it to. I kept hearing them say wow this is really good. I had to use a skillet, however boy did I burn myself after putting it on the stove for us to serve ourselves. The handle was so hot–I forgot about that fact because when I am cooking on the stove with this skillet the handle stays cool to the touch. So question. Does the tangine stay hot after you bring it up. Trying to decide if I should spend a lot of money for one recipe.

    By the way, I used the pearl couscous, cooked it, and then mixed it with the food in the skillet. It was so much more tasty as it absorbed all of the wonder sauce flavor.

    Reply
    • Joanna Cismaru says

      May 5, 2017 at 5:22 pm

      The tagine will stay hot for a few minutes, can’t remember exactly how long. If you buy one, you don’t only have to make this one recipe, there’s so many things you can make in it, including cooking a whole chicken, check out my roasted chicken in tagine, plus much much more.

      Reply
      • Pat says

        May 5, 2017 at 5:43 pm

        I hadn’t thought about that. I think I will give a little hint that I would love a tagine for Mother’s day!

      • Joanna Cismaru says

        May 5, 2017 at 6:30 pm

        There you go!

  7. Maha Khan says

    April 19, 2017 at 5:52 am

    4 stars
    Wonderful recipe.I like this and I think this is very delicious.
    I am going to make this recipe for my family and husband
    Thanks for sharing

    Reply
  8. Maha Khan says

    April 13, 2017 at 8:23 am

    5 stars
    I love your way of Cooking.
    Great Recipe I am going to make this recipe for my family and husband.

    Reply
  9. Deb says

    April 12, 2017 at 3:34 pm

    Joanna, this looks delish! Could you tell me what kind of tangine you use? I’ve always wanted to get one but wasn’t sure what would be a good choice. I like the one you are using. Thanks!

    Reply
    • Joanna Cismaru says

      April 12, 2017 at 4:30 pm

      Hi Deb! I actually linked it in the recipe notes, I’m using the Staub one.

      Reply
      • Deb says

        April 12, 2017 at 6:17 pm

        Got it–thanks!

  10. Sara @ Last Night's Feast says

    April 12, 2017 at 1:28 pm

    I’ll have to do this less authentically in my Dutch oven, but I’ve been looking for a manageable Moroccan tagine recipe. Yours looks delish =)

    Reply
    • Joanna Cismaru says

      April 12, 2017 at 4:19 pm

      Thanks, Sara!

      Reply
  11. Benny says

    April 12, 2017 at 9:11 am

    This sounds like it would be perrrrrfect with a side of toasted bread so you can eat it crostini style. Yum!

    Reply
    • Joanna Cismaru says

      April 12, 2017 at 11:21 am

      That does sound good Benny. Might have to try that myself. Thanks for commenting and let us know when you try this recipe out.

      Reply
  12. Analida's Ethnic Spoon says

    April 11, 2017 at 8:11 pm

    5 stars
    I LOVE cooking in my tagine. Creates an amazing flavor and the food always magically disappears! This one looks extra yummy. Cannot wait to try it out.

    Reply
    • Joanna Cismaru says

      April 11, 2017 at 8:13 pm

      Thanks! Let me know how you like it. 🙂

      Reply

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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