Marqa

Method

Soak the dried chickpeas overnight, then drain. Heat olive oil in a large pot and brown the lamb pieces on all sides, then remove and set aside. Sauté the onions and garlic until softened, then stir in the tomato paste, ground coriander, caraway, paprika and harissa, cooking for 2 minutes until fragrant. Return the lamb to the pot, add the drained chickpeas and water, and bring to a boil. Reduce heat and simmer gently for 1.5 to 2 hours until the meat is very tender and the chickpeas are soft, stirring occasionally. Season with salt and pepper to taste, then finish with fresh coriander just before serving. Ladle into bowls and serve hot, traditionally with crusty bread or couscous on the side.