Lamb tagine with chickpeas recipe
 Take your time to make this tender, slow-cooked lamb tagine recipe packed with vegetables and healthy chickpeas. A family favourite! 1 x 1kg/2lb 4oz boned leg of lamb, cut into large pieces 1 tsp ground ginger 1 tsp ground cumin6 tbsp olive oil1 large onion, thinly sliced2 large carrots, finely chopped3 sage leaves1 cinnamon stick1 tsp black peppercorns500ml/18fl oz hot chicken stock 2 courgettes, sliced1 large aubergine, cut into 2cm/¾in pieces3 large potatoes, cut into 2cm/¾in pieces400g tin chickpeas, drained and rinsedflaked sea salt and freshly ground black pepper 1 x 1kg/2lb 4oz boned leg of lamb, cut into large pieces 1 tsp ground ginger 1 tsp ground cumin 6 tbsp olive oil 1 large onion, thinly sliced 2 large carrots, finely chopped 3 sage leaves 1 cinnamon stick 1 tsp black peppercorns 500ml/18fl oz hot chicken stock 2 courgettes, sliced 1 large aubergine, cut into 2cm/¾in pieces 3 large potatoes, cut into 2cm/¾in pieces 400g tin chickpeas, drained and rinsed flaked sea salt and freshly ground black pepper 400g/14oz couscous1 tbsp butter800ml/1 pint 8fl oz boiling chicken stocksmall handful fresh coriander, roughly chopped, to garnish small handful fresh parsley, roughly chopped, to garnish 400g/14oz couscous 1 tbsp butter 800ml/1 pint 8fl oz boiling chicken stock small handful fresh coriander, roughly chopped, to garnish small handful fresh parsley, roughly chopped, to garnish Method Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Add the potatoes to the lamb and cook for a further 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. Serve the tagine with the couscous. Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Rub the lamb with the ginger and cumin and season with about tablespoon flaked sea salt and plenty of black pepper. Place a large casserole over a high heat and add 2 tablespoons oil. Sear the lamb all over, then set aside. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Heat another tablespoon oil in the pan and fry the onion and carrots for 5 minutes, until soft. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Return the lamb to the pan and add the sage, cinnamon and black peppercorns. Pour in the stock. Bring to the boil, then cover and gently simmer for 45 minutes. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Meanwhile, heat 1½ tablespoons oil in a saucepan and fry the courgette over a high heat until coloured and tender. Scoop out with a slotted spoon and put to one side. Add the remaining 1½ tablespoons oil to the pan and fry the aubergine until tender. Remove from the pan and add to the courgette. Add the potatoes to the lamb and cook for a further 15 minutes. Add the potatoes to the lamb and cook for a further 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. Finally, stir in the fried courgette and aubergine, and the chickpeas and cook for another 15 minutes. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. When ready to serve, make the couscous. Put the couscous in a large, heatproof bowl with the butter. Pour the boiling stock over the top, stir with a fork, then set aside for 5 minutes, or until all the liquid has been absorbed. Transfer to a platter and garnish with the herbs. Serve the tagine with the couscous. Serve the tagine with the couscous.