Lamb, chickpea and fig tagine

Author: Louise Pickford - Food Writer & Stylist, Author

Photographer: Ian Wallace

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Serves: 6

Time to make: 1 hr 55 mins

Hands-on time: 20 mins

Ingredients

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750g lean lamb, cubed
¼ teaspoon freshly ground black pepper
2 small onions, thickly sliced
2 cloves garlic, crushed
1 teaspoon Moroccan seasoning
1 cinnamon stick, bruised
2 carrots, diced
2 courgettezucchiniXszucchini, summer squashX, thickly sliced
420g can chickpeagarbanzoXsgarbanzosX, rinsed
125g dried figs, chopped
2 tablespoons tomato paste
2 tablespoons chopped fresh coriandercilantroX
2 tablespoons chopped fresh parsley
2 cups couscous

Instructions

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1 Place lamb, pepper, onions, garlic, Moroccan seasoning and cinnamon stick in a large saucepan. Add enough water (about 4 cups) to cover lamb. Bring to the boil, cover and simmer gently for 1 hour.

2 Add carrots, courgettes, chickpeas and figs to saucepan. Cover and simmer for 30 more minutes. Stir in tomato paste and herbs. Simmer for 5 minutes, uncovered.

3 Meanwhile, place couscous in a large bowl with 2 cups boiling water. Cover and stand for 10 minutes then fluff with a fork. Serve lamb with couscous and garnish with parsley, if preferred.

Nutrition Info (per serve)

Calories 488 cal

Kilojoules 2040 kJ

Protein 38 g

Total fat 10 g

Saturated fat 4 g

Carbohydrates 60 g

Sugar 17 g

Dietary fibre 10 g

Sodium 240 mg

Calcium 120 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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