I’m always going to suggest that you use dried beans when cooking. There are times when a can of beans will do just fine, but now is not that time. Part of what makes this dish delicious is that you moisten the couscous with the liquid you’ve cooked your lamb and/or chickpeas with, and if you use canned chickpeas this broth will be bland.
Like all stews this one is even better the next day.
1/2 cup dried chickpeas, soaked overnight
1 pound lamb shoulder, trimmed of excess fat and cut into 11/2 inch pieces
1 large onion
1 teaspoon ginger
1/2 teaspoon tumeric
1/4 teaspoon cinnamon
1/4 teaspoon mace, optional
1 teaspoon salt
3 Tablespoons unsalted butter