Lamb and Chickpea Tagine

Photo: José Picayo; Styling: Beverley Hyde

Serve this hearty Moroccan-inspired stew over hot cooked couscous.

Yield: 5 servings (serving size: about 2/3 cup lamb mixture, 4 teaspoons pistachios, and 1 1/2 teaspoons cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 432
  • Fat: 15.6g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 37.9g
  • Carbohydrate: 36.2g
  • Fiber: 5.4g
  • Cholesterol: 98mg
  • Iron: 4.8mg
  • Sodium: 729mg
  • Calcium: 81mg


  • 1 tablespoon olive oil
  • 1 pound lamb stew meat
  • 1 cup chopped onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground cumin
  • 5 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons honey
  • 2 1/2 cups fat-free, less-sodium chicken broth
  • 1/2 cup golden raisins
  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1/3 cup chopped pistachios
  • 2 tablespoons small fresh cilantro leaves


  1. 1. Heat a large saucepan over medium-high heat. Add oil to pan; swirl to coat. Add lamb; sauté 4 minutes, turning to brown on all sides. Remove lamb with a slotted spoon. Add onion, salt, pepper, and cumin to pan; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 seconds, stirring constantly. Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 minutes or until lamb is tender, stirring occasionally. Sprinkle with pistachios and cilantro.
  2. Wine note: You don't want your food to be sweeter than your wine. What to do, then, with a honeyed tagine? Go for a wine with deep fruit that seems sweet even if it isn't—a zinfandel full of jammy, spicy blackberries, plums, pepper, chocolate, and even raisins: Rodney Strong 2007 "Knotty Vines" Zin (Sonoma County, $22). —Sara Schneider
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