Batch Moroccan Lamb and Chickpea Tagine
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 90 min · Lamb · dairy-free, high-protein
609 cal
40g protein
38g carbs
33g fat
per serving · estimated
Ingredients
- 3/4 lb lamb shoulder, cubed
- 1 can canned chickpeas
- 1 yellow onion
- 1 can canned diced tomatoes
- 1/2 tbsp ras el hanout
- 1/4 tsp ground cinnamon
- 1/4 cup dried apricots
- 2 garlic cloves
- 1/4 cup olive oil
Method (tap to check — screen stays awake)
- Brown the lamb in batches in olive oil over medium-high 10 minutes total, then set aside.
- Soften chopped onions 8 minutes, add garlic, ras el hanout, and cinnamon, and bloom 2 minutes.
- Return the lamb, add tomatoes and 3 cups water, cover, and simmer on low 45 minutes.
- Add chickpeas and chopped apricots and cook 15 minutes more until the lamb is fork-tender.
- Season with salt and reduce uncovered if needed.
- Cool and portion; freezes well up to 3 months. Serve over couscous.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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