Name: Moroccan lamb and chickpea pilaf
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 400g diced lamb; 1 tbsp olive oil; 1 large onion; 2 cloves garlic; 2 cm ginger piece; 2 tsp Ras el Hanout spice mix; 250g basmati rice; 500 ml chicken stock; 75g dried apricots; 1 can of chickpeas; 1 handful of parsley leaves

Moroccan lamb and chickpea pilaf

6 Oct 2021

by luv2cook

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This Moroccan lamb and chickpea pilaf is easy to prepare, yet the result is really lovely and flavoursome, perfect for family get-togethers, parties or lazy weekend meals.

Ingredients

400g diced lamb
1 tbsp olive oil
1 large onion
2 cloves garlic
2 cm ginger piece
2 tsp Ras el Hanout spice mix
250g basmati rice
500 ml chicken stock
75g dried apricots
1 can of chickpeas
1 handful of parsley leaves

Instructions

Thinly slice the onion, finely chop the garlic, ginger and apricots.
Rinse and drain the chickpeas.
Heat the oil in a frying pan, then season the lamb and brown on all sides. Transfer the lamb pieces to a plate.
In the same pan, gently soften the onion, then add the garlic, ginger and spice mixture. Stir for a couple of minutes.
Add the rice, stir for a minute, then put the meat back, and pour over the stock. Bring to the boil, then cook for 10 minutes over low heat, under a lid.
Add the apricots and chickpeas. Cook for another 10-15 minutes. It’s ready when the rice is tender (al dente).
Stir in the chopped parsley just before serving.