Moroccan Lamb Shanks

Serves:

• 2 cans (15.5 oz each) chickpeas, rinsed
• 1 cup each pitted prunes and dried apricot halves
• 1 cup finely chopped onion
• 1 Tbsp minced garlic
• 1 cup chicken broth
• 1/4 cup fresh orange juice
• 1 Tbsp freshly grated orange peel
• 1/2 tsp each salt and ground cinnamon, cumin and ginger
• 4 lamb shanks (12 to 14 oz each)
• sliced almonds
• chopped parsley