Lamb, chickpea and fig tagine

Rating:

Average: 3.5 (2 votes)

Serves: 6
Time to make: 1 hr 55 mins (Hands-on time: 20 mins, Cooking time: 95 mins)
Total cost: $18.36 / $3.06 per serve
(at time of publication)

Dairy free High fibre High iron High protein Low fat Low sodium

Ingredients
Nutrition info.

Full ingredients list:

750g lean lamb, cubed
1/4 teaspoon ground black pepper
2 small onions, thickly sliced
2 cloves garlic, crushed
1 teaspoon Moroccan seasoning
1 cinnamon stick, bruised (see tip)
2 carrots, diced
2 zucchinis, thickly sliced
400g can chickpeas, rinsed
125g dried figs, chopped
2 tablespoons no-added-salt tomato paste
2 tablespoons chopped fresh coriander
2 tablespoons chopped parsley
2 cups couscous

Nutritional information (per serve)

Kilojoules:

2,020kJ

Calories:

483cal

Protein:

36.6g

Total fat:

9.9g

Saturated fat:

4.2g

Carbohydrates:

58.1g

Sugars:

14.1g

Dietary fibre:

Sodium:

314mg

Calcium:

98mg

Iron:

4.5mg

Instructions

Instructions and steps:

Step 1 Place lamb, pepper, onions, garlic, Moroccan seasoning and cinnamon stick into a large saucepan. Add enough water to cover lamb (about 4 cups). Bring to the boil and simmer gently, covered, for 1 hour.

Step 2 Add carrots, zucchini, chickpeas and figs to saucepan. Cover and simmer for a further 30 minutes. Stir in tomato paste and herbs and simmer for 5 minutes, uncovered.

Step 3 Meanwhile, place couscous into a large bowl with 2 cups boiling water. Cover and stand for 10 minutes. Serve lamb with couscous and garnish with parsley, if desired.

HFG tip

There are any number of ways to bruise a cinnamon stick. Our preferred method is to place it on a flat surface and roll a rolling pin over the stick once or twice. You can also run it gently along a grater, or just hit it gently several times along the bark. Just make sure there aren’t pieces of the bark breaking off.