Serve with: couscous and eggplant
Mix the spices together in a bowl and rub the dry mixture onto your meat. Leave to soak up the flavours for a few hours.
Fry off with a decent dash of oil on a medium heat until the meat is sealed on all sides, Add the onion and cook until soft.
Now add the chickpeas, tomatoes and half the stock, bring to a boil on the stove top then drop down to a simmer for 2 hours.
Once the time is up add your vegies and apricot and the rest of the stock and simmer for a further hour.
Serve with couscous and grilled eggplant.
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