Moroccan Lamb Chops with Chickpea-Tomato Tagine - Catelli Brothers

Ingredients

• 4 shoulder or blade lamb chops, about 3/4" thick, 8 ounces each
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1 tablespoon olive oil, plus more as needed
• 1 small onion, chopped (1 cup)
• 2 teaspoons finely chopped garlic
• 1/2 cup dry white wine
• 1 can fire-roasted diced tomatoes, undrained (14.5 ounces)
• 3/4 cup drained and rinsed canned chickpeas
• 1/2 cup coarsely chopped dried apricots
• Salt and pepper
• Chopped fresh cilantro