3/4 cup dried chickpeas
5 garlic cloves
1 cinnamon stick
2 tbsp. olive oil
3 lbs. lamb shoulder, cut into 1" cubes
salt and ground black pepper
1 large onion, diced
3 tbsp. Ras el Hanout
1 tbsp. chopped peeled ginger
1 cup canned diced tomatoes
2 1/2 cups chicken stock
1/2 cup dried apricots, chopped
Chopped fresh cilantro
Soak chickpeas overnight. Drain and place in medium saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2 inches. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
Heat oil in a large pot over medium-high heat. Season lamb with salt and pepper. Brown lamb in batches, about 4 minutes per batch. Set lamb aside.
Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, Ras el Hanout and ginger. Stir for 1 minute.
Add tomatoes and lamb with any accompanying juices. Bring to a boil. Add 2 1/2 cups stock. Return to a boil, reduce heat to low, partially cover and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.
Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots; simmer until heated through, about 5 minutes. Season with salt and pepper. Serve with couscous and fresh cilantro.