Lamb Tagine with Chickpeas and Apricots

Ingredients

• 1 cup tomatoes diced with juices canned
• 1 large cinnamon sticks 
• 8 servings couscous steamed
• 0.5 cup apricot dried halved
• 0.8 cup chickpeas dried
• 8 servings cilantro leaves fresh chopped
• 1 tablespoon ginger peeled chopped
• 8 servings pepper black freshly ground
• 3 pounds lamb shoulder 
• 2.5 cups chicken stock see ()
• 2 tablespoons olive oil 
• 1 large onion diced
• 5  garlic clove whole chopped (2 , 3 )

Equipment

• bowl
• sauce pan
• pot

Directions

1. Place chickpeas in a medium saucepan.
2. Addwater to cover by 2".
3. Let soak overnight.
4. Drain chickpeas; return to samesaucepan.
5. Add 2 whole garlic cloves andcinnamon stick.
6. Add water to cover by 2".Bring to a boil, then reduce heat to mediumand simmer until chickpeas are tender,about 45 minutes.
7. Drain; set aside.
8. Meanwhile, heat oil in a large heavy potover medium-high heat. Season lamb withsalt and pepper. Working in batches, brownlamb on all sides, about 4 minutes per batch.
9. Transfer lamb to a medium bowl.
10. Add onionto pot; reduce heat to medium, season withsalt and pepper, and sauté until soft andbeginning to turn golden, about 5 minutes.
11. Add chopped garlic, Ras-el-Hanout, andginger. Stir for 1 minute.
12. Add tomatoes andlamb with any accumulated juices. Bringto a boil.
13. Add 2 1/2 cups stock. Return to aboil, reduce heat to low, partially cover, andsimmer, stirring occasionally, until lamb istender, about 1 hour 30 minutes.
14. Stir in chickpeas; simmer until heatedthrough, about 10 minutes. Stir in apricots;simmer until heated through, about 5minutes. Season with salt and pepper.
15. Spoon couscous onto a large, shallowplatter, forming a large well in center. Spoontagine into center.
16. Sprinkle cilantro over.