Lamb Tagine With Chickpeas and Apricots
['3/4 cup dried chickpeas', '5 garlic cloves (2 whole, 3 chopped)', '1 large cinnamon stick, broken in half', '2 tablespoons olive oil', '3 pounds 1" cubes lamb shoulder', 'Kosher salt and freshly ground black pepper', '1 large onion, diced', '5 teaspoons Ras-el-Hanout spice blend', '1 tablespoon chopped peeled ginger', '1 cup canned diced tomatoes with juices', '2 1/2 cups (or more) low-salt chicken stock', '1/2 cup halved dried apricots', 'Steamed couscous', 'Chopped fresh cilantro']
Place chickpeas in a medium saucepan. Add water to cover by 2". Let soak overnight.
Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2". Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside.
Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt and pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bowl. Add onion to pot; reduce heat to medium, season with salt and pepper, and sauté 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 accumulated 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.
Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over.
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