A tagine is both a cooking vessel (wide shallow base with a conical top) and a type of stew. A large skillet or Dutch oven with a lid works fine.
I use quick couscous – put it into a bowl, pour boiling stock over, cover and let sit for 10 minutes. Very easy.
If you have a larger can of chickpeas, drain into a container, add the extra chickpeas and refrigerate.
Keywords: lamb tagine, chickpeas, butternut squash