Soak the dried chickpeas overnight in just enough water to cover. The next morning, drain the chickpeas, add new water and in a saucepan, simmer them stovetop for 2 hours. Drain the chickpeas and store in refrigerator until ready to use.
Mix together all of the Moroccon spices (cinnamon, coriander, ginger, paprika, garlic, salt and pepper) in a small bowl.
Cut the lamb shoulder into 6 - 8 chunks about 2 inches.
Put the lamb into a large mixing bowl and drizzle with 1 tablespoon olive oil. Using a large spoon, stir the olive oil and lamb together to coat the lamb.
Sprinkle the spices over the lamb and stir again to combine well.
Marinate the lamb in the refrigerator for at least 3 hours, or overnight.
DIRECTIONS FOR THE LAMB TAGINE
Heat the tagine pot over medium high heat until hot. Add the remaining 1 tablespoon of oil to the tagine. When the oil starts to shimmer, add the onion wedges and lamb pieces to the hot oil. Salt and pepper the onions and lamb.
Cook until lamb is starting to brown and onions are starting to soften. About 10 - 15 minutes. Stirring often so they don't stick to the bottom of the tagine.
While onions and meat are cooking, whisk together the vegetable stock, tomato paste and cornstarch in a separate bowl.
Pour the broth mixture into the tagine pot, and add in the saffron threads.
Wrap cardamon pods in cheesecloth and add them to the pot.
Add apricots (pitted and halved if using fresh apricots), olives, parsley, and raisins on top of the lamb and onions. Add the cooked chickpeas.
Place the lid on the tagine pot and allow the ingredients to slowly simmer for about an hour and a half. Or until lamb is fall apart tender. Remove cardamon pods and serve.
Serve the lamb over pearl couscous.