One-pan lamb tagine with chickpeas Recipe

Heat olive oil in a large pan or Dutch oven over medium-high heat. Add the lamb and cook until browned on all sides. Remove from the pan and set aside.

In the same pan, add the onion and garlic. Cook until softened and fragrant, about 3 minutes.

Add the cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using) to the pan. Stir well to coat the onions and garlic with the spices.

Return the lamb to the pan and add the diced tomatoes, chickpeas, chicken broth, dried apricots, and olives. Season with salt and pepper to taste.

Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 45 minutes to 1 hour, or until the lamb is tender and the flavors have melded together.

Serve the one-pan lamb tagine with chickpeas over cooked couscous or rice. Garnish with fresh cilantro.