Simple Leftovers Roast Lamb Tagine with black chickpeas

400-600g roast lamb sliced ( aprox amount)

1 drained tin chickpeas

3-4 crushed garlic cloves

1large Finely chopped onion

a handful chopped dried apricots

1can chopped tomatoes

1tsp cinnamon

1tsp chilli powder

1tsp smoked paprika

1tsp turmeric

1tsp ground peppercorns

1tsp salt

1tsp ground ginger

olive oil for cooking

a handful toasted almonds

1fresh bunch coriander chopped

a handful per person of wholemeal couscous

1 knob butter

a squeeze of runny honey

seasoning

Fry the onion in a little oil then add the garlic to fry a couple of mins. Add the tomatoes the apricots spices and approx 1/2 Can of water and simmer 10 mins or so. Add the chopped lamb the chickpeas and seasoning pop the lid on and simmer -40 mins or so. Taste adjust the seasoning add a little honey if desired. Chop up handfuls of fresh coriander leaves to garnish and serve sprinkled with the toasted almonds.

For the couscous. Measure out the amount you want into a saucepan add enough boiling water to cover. pop the lid on and leave for 10 mins. The add the butter, fork it to fluff it up add some dukka seasoning or salt pepper lemon zest and chopped coriander leaves.