Lamb and Chickpea Tagine

Ingredients

• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 2.5 cups less-sodium chicken broth fat-free
• 2 tablespoons cilantro leaves fresh
• 5  garlic cloves minced
• 0.5 cup golden raisins 
• 0.3 teaspoon ground cumin 
• 0.3 teaspoon ground pepper red
• 2 teaspoons honey 
• 1 pound lamb stew meat 
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.3 cup pistachios chopped
• 0.5 teaspoon salt 
• 1 tablespoon tomato paste 

Equipment

• frying pan
• sauce pan
• slotted spoon
• tajine pot

Directions

1. Heat a large saucepan over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add lamb; saut 4 minutes, turning to brown on all sides.
4. Remove lamb with a slotted spoon.
5. Add onion, salt, pepper, and cumin to pan; saut 4 minutes, stirring occasionally.
6. Add garlic; saut 1 minute, stirring constantly. Return lamb to pan; stir in tomato paste and honey. Cook 30 seconds, stirring constantly.
7. Add broth, raisins, and chickpeas; bring to a boil. Reduce heat to medium, and cook 50 minutes or until lamb is tender, stirring occasionally.
8. Sprinkle with pistachios and cilantro.
9. Wine note: You don't want your food to be sweeter than your wine. What to do, then, with a honeyed tagine? Go for a wine with deep fruit that seems sweet even if it isn'ta zinfandel full of jammy, spicy blackberries, plums, pepper, chocolate, and even raisins: Rodney Strong 2007 "Knotty Vines" Zin (Sonoma County, $22). Sara Schneider