Name: Lamb Tagine with Chickpeas and Apricots
Yield: 6 to 8 Servings
Ingredients: 3/4 cup dried chickpeast; 5 garlic cloves (2 whole, 3 chopped); 1 large cinnamon stick, broken in half; 2 tablespoons olive oil; 3 pounds 1' cubes lamb shoulder; Kosher salt and freshly ground black pepper; 1 large onion, diced; 5 teaspoons Ras-el-Hanout spice blend (click for recipe); 1 tablespoon chopped peeled ginger; 1 cup canned diced tomatoes with juices; 2 1/2 cups (or more) low-salt chicken stock; 1/2 cup halved dried apricots; Steamed couscous; Chopped fresh cilantro

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