Slow-Cooker Lamb Tagine with Chickpeas

Named for the conical clay pot that steams and braises in North African kitchens, tagine thrives on gentle heat and fragrant spices. This slow-cooker take lets lamb shoulder and chickpeas melt into a cumin-cinnamon tomato broth for an easy lunch.

Serves 6 · 25 min prep · 450 min cook

Estimate for one serving

• 445 cal
• 36g protein
• 32g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 1/2 lb lamb shoulder, cut into 1-inch cubes
• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground cinnamon
• 1 tsp turmeric
• 1 tsp smoked paprika
• 14 oz canned diced tomatoes
• 1 1/2 cups chicken or vegetable broth
• 1/2 cup dried apricots, chopped
• 2 tbsp lemon juice
• 1/4 cup fresh cilantro or parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. 1Pat the lamb cubes dry and season them generously with salt and black pepper.
2. 2Heat the olive oil in a large skillet over medium-high heat and brown the lamb in batches until deeply golden on all sides, about 3 minutes per batch; transfer to the slow cooker.
3. 3Add the sliced onion to the same skillet and cook 3 to 4 minutes until softened, scraping up any browned bits.
4. 4Stir in the minced garlic, grated ginger, cumin, coriander, cinnamon, turmeric, and smoked paprika; cook 30 seconds until fragrant.
5. 5Scrape the onion-spice mixture into the slow cooker over the lamb.
6. 6Add the drained chickpeas, diced tomatoes with juices, broth, and chopped dried apricots.
7. 7Stir everything together, cover, and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the lamb is fork-tender and the sauce has thickened.
8. 8Stir in the lemon juice and taste for seasoning, adding more salt if needed.
9. 9Ladle into bowls and finish with a generous sprinkle of chopped fresh cilantro or parsley.
10. 10The stew holds well and reheats beautifully, making it ideal for meal-prep lunch containers.
11. 11Serve with a spoonful of plain yogurt on the side if desired for cooling contrast.
12. 12Pack portions for midday meals; the warm spices and tender lamb feel comforting yet light enough for lunch.