Ingredients:

1/2 cup dried chickpeas
1/2tsp ground cinnamon
1tbsp plain flour
325g diced lamb
1tbsp olive oil
1 onion, diced
1tbsp tomato puree
300ml chicken stock
10 dried apricots, chopped
2 red peppers, chopped
1 cup couscous

1. Soak the chickpeas in 2 cups of water overnight. Drain and boil for 30 minutes. Alternatively, you could get a tin of chickpeas in water and just drain it before use.
2. Mix together the ground cinnamon and plain flour in a bowl and add the lamb pieces, coat them all over and set aside.
3. Heat oil, add the spiced lamb and chopped onion. Cook for about 5 minutes until brown all over.
4. Add tomato puree, chicken stock, water, apricots and peppers. Stir and bring to the boil. Reduce the heat and simmer for 30 minutes until the lamb is tender and sauce has thickened.
5. Serve with a portion of couscous prepared according to packet instructions.

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