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Morocco · Food

Lamb and Chickpea Tagine

90 min
620 kcal
6 servings

By eatmundo · August 3, 2026

Lamb and Chickpea Tagine🇲🇦

Same ingredients, elsewhere in the world

3 matches

Dishes from other countries' kitchens, made from the same core ingredients as Lamb and Chickpea Tagine. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A deeply aromatic and comforting stew where tender lamb slow-cooks with earthy chickpeas and fresh herbs. This dish is a staple in Moroccan households, celebrated for its rich, silk-like sauce and perfect balance of savory spices.

According to eatmundo's ingredient comparison, the closest dish to Lamb and Chickpea Tagine from another cuisine is Abgoosht-e Nokhod (Iran): the two share 57% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    Heat butter in a tagine or heavy pot and sear the lamb cubes until browned on all sides.

  • 2

    Add finely chopped onions and grated tomatoes, stirring well to combine with the meat over medium heat for 5 minutes.

  • 3

    Stir in the ginger, saffron and 1 tsp salt; ensure every piece of meat is well coated with the spice mixture.

  • 4

    Add the drained pre-soaked chickpeas, pour in 500ml of warm water, cover tightly, and simmer on low heat for 60 minutes.

  • 5

    Check the pot. If the liquid has dropped below the chickpeas, add 100ml of warm water so that they stay submerged in the sauce.

  • 6

    Continue cooking uncovered for another 30 minutes, until the lamb is fork-tender, the chickpeas are soft but not mushy, and the sauce has thickened.

  • 7

    Stir in the finely chopped fresh parsley and cilantro just before turning off the heat to preserve their bright flavor.

  • 8

    Serve warm with crusty bread, ensuring everyone gets a generous portion of the creamy chickpea sauce.

Frequently Asked Questions

What is Lamb and Chickpea Tagine?

Lamb and chickpea tagine is a slow-cooked North African stew originating from Morocco. It consists of tender lamb, chickpeas, onions, and tomatoes seasoned with ginger and saffron. It is typically served as a main course for lunch or dinner, often accompanied by couscous or bread.

Can I use canned chickpeas?

Yes, if you use canned chickpeas, add them only in the last 10 minutes of cooking to prevent them from falling apart.

Which lamb cut is best?

Lamb shoulder or leg works best as they have enough fat to stay tender during long cooking times.

How do I know the meat is ready?

The meat should be extremely tender and easily pulled apart with a fork.

Can this be made in a pressure cooker?

Yes. Add the soaked chickpeas with 300ml of water at the start and cook for 35 minutes. Stir in the herbs at the very end.

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