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3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 lbs cubed lamb shoulder
salt & pepper
1 large onion, diced
1 teaspoon each of ground coriander, cumin, cinnamon, paprika, ginger, crushed
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) chicken broth
1/2 cup halved dried apricots
chopped fresh cilantro
Place chickpeas in a medium saucepan. Add water to cover by 2″. let soak
overnight. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2″. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt & pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bow. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, and all remaining seasonings. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups broth. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes. Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt & pepper. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over. serves 6.