Among the soups served, one of the most common in northern Africa is chorba frik, a meaty chickpea soup richly spiced with ...

This Moroccan-inspired ... Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender. Stir in the coriander and serve.

Add the lamb and fry on all sides until brown ... Add the sultanas, mixed lentils and chickpeas. Cover and simmer on the lowest heat setting for at least 4 hours (but preferably 6-8 or more ...

Gently boil for 12 to 15 minutes, or until lamb is tender. Remove from heat. Serve casserole with couscous. The post Moroccan Lamb and Chickpea Casserole appeared first on New Idea.

Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, flaked almonds, saffron, lamb stock and honey to the ... Argan oil is a Moroccan oil from the argan tree.

Use your hands to break the ground lamb into small pieces ... When the chili has been cooking for an hour and a half, stir in the chickpeas, and cook for another hour, until the chili has ...

Tip the chickpeas and lentils into a large saucepan. Add the lamb, onion, turmeric, cinnamon, ginger, saffron strands and paprika, then pour in 1.5 litres water. Season with salt and freshly ...