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side view shot of a bowl of couscous topped with lamb and chickpea tagine
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4.54 from 13 votes

Lamb and Chickpea Tagine

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Moroccan
Keyword: chickpeas, lamb stew, tagine
Servings: 4
Calories: 512kcal


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


  • 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.



  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.


Serving: 468g | Calories: 512kcal | Carbohydrates: 61g | Protein: 37g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 468mg | Potassium: 1091mg | Fiber: 10g | Sugar: 28g | Vitamin A: 3160IU | Vitamin C: 8.7mg | Calcium: 106mg | Iron: 6.3mg