Lamb or chickpea tagine

Lamb or chickpea tagine

Lamb or Chickpea Tagine

You can bring the sunshine into your kitchen this summer with this delicious and classic dish.
Course Lunch, Main Course
Servings 4 people


  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 1 garlic cloves crushed
  • 1 tbsp ras-el-hanout or harissa paste
  • 1 tsp ground coriander
  • 400 g 400g lamb leg cut into 2cm cubes (or 2x400g tins chickpeas for meat-free)
  • 200 g butternut squash cubed
  • 200 g dried apricots chopped (try to buy sulphur-free)
  • 400 g chopped tomatoes
  • 500 ml water or vegetable stock
  • 1 lemon zest
  • small bunch fresh coriander


  • Heat oven to 200°C, Gas 6. 
  • Heat the oil in a flameproof casserole dish, add the onion and cook for 5 minutes until softened.
  • Add the garlic and spices and cook for a couple minutes more, stirring to prevent them catchingand burning.
  • Add the lamb (or chickpeas), squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil (for vegetarian meal follow* below).
  • Put the lid on and transfer to the oven.
  • After 1 hour, stir the tagine and return to the oven, uncovered, for a further 30 minutes.
  • Sprinkle over the lemon zest and coriander.Serve in warm bowls with wholewheat couscous and yogurt.


*For a meat-free and quicker version, simmer in a saucepan for 30 minutes on the hob.
Top tip: To increase vegetable intake, reduce the amount of red meat by half and add a tin of chickpeas.
For the full sunshine experience, how about following the tagine up with a plate of beautiful fresh apricots, either served on their own or with greek yoghurt.
Keyword chickpea, lamb

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