Name: Lamb Tagine With Chickpeas and Apricots
Yield: Makes 6 to 8 servings
Ingredients: 3/4 cup dried chickpeas; 5 garlic cloves (2 whole, 3 chopped); 1 large cinnamon stick, broken in half; 2 tablespoons olive oil; 3 pounds 1" cubes lamb shoulder; Kosher salt and freshly ground black pepper; 1 large onion, diced; 5 teaspoons Ras-el-Hanout spice blend; 1 tablespoon chopped peeled ginger; 1 cup canned diced tomatoes with juices; 2 1/2 cups (or more) low-salt chicken stock; 1/2 cup halved dried apricots; Steamed couscous; Chopped fresh cilantro

Image may contain Plant Dish Food Meal Produce and Vegetable

Lamb Tagine with Chickpeas and ApricotsJason Lowe

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.

Recipe notes

See Related Recipes and Cooking Tips

Cook Chickpeas Confit-Style for Maximum Flavor and Barely Any Effort
Not that we had to tell you “chickpeas bathed in oil with tons of garlic” was a recipe for success.
45 Ramadan Recipes to Fortify You and Break Your Fast
Nourishing Ramadan recipes—including salads, soups, and sweets—to help you stay energized during your fast.
41 of Our Best Lamb Recipes
From chops to roasts to patties, this is the meat you want to eat.
6 Cozy Recipes to Get You Through a Cold Winter Weekend
These comforting dishes will warm you right up.
Good Today, Better Tomorrow
The best thing about these recipes? They're not just good the next day, they may even get better.
Moroccan and Tunisian Treats
Some clichés are just true. Eating a Mediterranean diet—rich with beans, olive oils, and yogurts—is better for you. These flavored dishes come from North Africa, where healthy doesn't have to be bland.

Smoky Tofu Shakshuka

This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.

Ta’ameya (Fava Bean Fritters)

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Frijoles de la Olla Ramen (Mexican Stewed Beans)

Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Recipe notes

Cook Chickpeas Confit-Style for Maximum Flavor and Barely Any Effort

45 Ramadan Recipes to Fortify You and Break Your Fast

41 of Our Best Lamb Recipes

6 Cozy Recipes to Get You Through a Cold Winter Weekend

Good Today, Better Tomorrow

Moroccan and Tunisian Treats