Nourishing Lamb, Apricot & Chickpea Tagine

27. lis 2025.

Nourishing Lamb, Apricot & Chickpea Tagine

A fragrant and hearty one-pot stew, gently spiced and slow-cooked to perfection. Tender lamb, sweet apricots, and protein-packed chickpeas create a comforting, balanced meal ideal for supporting a healthy pregnancy.

Few dishes blend comfort and nutrition quite like a Moroccan-inspired tagine. This version brings together juicy lamb, golden apricots, and nutty chickpeas for a deeply satisfying meal that feels both exotic and homey.

Slow-cooked until tender, it’s a wonderful way to nourish your body — particularly during pregnancy — with protein, fiber, and natural sweetness in every spoonful.

Whether served over fluffy couscous or with warm flatbread, this tagine is a dish worth savoring and sharing.

Nourishing Lamb, Apricot & Chickpea Tagine

Ingredients

500g diced lamb shoulder or leg
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
20g fresh ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
400g can of chopped tomatoes
500ml low-sodium vegetable or lamb stock
100g dried apricots, halved
400g can of chickpeas, rinsed and drained
Salt and freshly ground black pepper to taste
Juice of 1/2 lemon
Fresh parsley or coriander, chopped, for garnish

Instructions

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Pat the lamb dry and season with salt and pepper. Brown the lamb in batches, then set aside.
Reduce the heat to medium, add the chopped onion to the pot, and cook for 5–7 minutes until softened. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
Stir in the cumin, coriander, turmeric, and cinnamon, and cook for 30 seconds to release their aromas.
Return the browned lamb to the pot. Add the chopped tomatoes, stock, and halved apricots. Bring to a simmer.
Reduce the heat to low, cover the pot, and let it gently simmer for 60–75 minutes, or until the lamb is tender.
Stir in the rinsed chickpeas and cook for a final 15 minutes.
Remove from heat, stir in the lemon juice, and season with salt and pepper if needed. Serve hot, garnished with fresh parsley or coriander.

Tips & Substitutions

Make it vegetarian: Swap lamb for extra chickpeas and add chunks of sweet potato or butternut squash.
Adjust sweetness: If you prefer a less sweet tagine, reduce the apricots or add a squeeze more lemon at the end.
Batch cook: This stew freezes beautifully — portion it out and store for quick midweek meals.