🇲🇦 Morocco · Food
Lamb and Chickpea Tagine
By eatmundo · August 3, 2026
🇲🇦 MAA 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.
Ingredients
check them off as you prepareHow 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 salt; ensure every piece of meat is well coated with the spice mixture.
- 4
Pour in 500ml of warm water, cover tightly, and simmer on low heat for 60 minutes until the lamb is tender.
- 5
Add the pre-soaked chickpeas to the pot, ensuring they are fully submerged in the sauce.
- 6
Continue cooking for another 20 minutes; check that the chickpeas are soft but not mushy.
- 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
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, reduce the water to 300ml and cook for 35 minutes; add herbs and chickpeas at the very end.
🇲🇦 MAMundo Match
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