Moroccan Lamb and Chickpea Tagine

Ingredients

• 2 lbs lamb shoulder, cubed
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 1 can crushed tomatoes, 28 oz
• 1 can chickpeas, 15 oz, drained and rinsed
• 1 cup vegetable broth
• 2 cups couscous
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the cubed lamb and brown on all sides, about 5 minutes. Remove lamb from pot and set aside.

2. 2

   Reduce heat to medium and add the diced onion to the pot. Cook for 3-4 minutes until translucent. Add the garlic and spices (cumin, coriander, cinnamon, paprika) and cook for 1 minute, stirring constantly, until fragrant.