Lamb, chickpea and fig tagine
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Time to make:
1 min, prep 20 mins, cook 1 hr 35 mins
$3.06 per serve
(at time of publication)
Full ingredients list:
750g lean lamb, cubed
1/4 teaspoon ground black pepper
2 small onions, thickly sliced
2 cloves garlic, crushed
1 teaspoon Moroccan seasoning
1 cinnamon stick, bruised (see tip)
2 carrots, diced
2 zucchinis, thickly sliced
400g can chickpeas, rinsed
125g dried figs, chopped
2 tablespoons no-added-salt tomato paste
2 tablespoons chopped fresh coriander
2 tablespoons chopped parsley
2 cups couscous
Nutritional information (per serve)
Instructions and steps:
Step 1 Place lamb, pepper, onions, garlic, Moroccan seasoning and cinnamon stick into a large saucepan. Add enough water to cover lamb (about 4 cups). Bring to the boil and simmer gently, covered, for 1 hour.
Step 2 Add carrots, zucchini, chickpeas and figs to saucepan. Cover and simmer for a further 30 minutes. Stir in tomato paste and herbs and simmer for 5 minutes, uncovered.
Step 3 Meanwhile, place couscous into a large bowl with 2 cups boiling water. Cover and stand for 10 minutes. Serve lamb with couscous and garnish with parsley, if desired.
There are any number of ways to bruise a cinnamon stick. Our preferred method is to place it on a flat surface and roll a rolling pin over the stick once or twice. You can also run it gently along a grater, or just hit it gently several times along the bark. Just make sure there aren’t pieces of the bark breaking off.
About this recipe
First published: June 2010