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Lamb and chickpea pilaf cheat

You can make yummy dishes with leftover roasted meat just like this one, a sort of lamb and chickpea pilaf cheat. It’s ready within just 20 minutes but it’s really filling & very tasty too.  If you’d like some greens with it you can add spinach or broad beans to the recipe - or serve it with a crispy salad.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek or 1 onion
  • 2 cloves of garlic
  • 1 red pepper
  • 1 Tbsp oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp cumin powder
  • 1 cup lamb or chicken stock
  • 1.5 cup cooked rice approx.
  • 1 cup shredded roasted or grilled lamb meat
  • 1 tin chickpeas
  • 2 Tbsp chopped herbs coriander, parsley or basil

Method
 

  1. Cut the leek into thin slices.
  2. Finely chop the garlic and slice or chop the red pepper.
  3. Heat the oil a large saucepan. Add the onion and red pepper and soften it for 10 minutes, then add the garlic and spices. Stir for a minute, then add the stock and let it bubble for a minute, then add the rice and warm through.
  4. Drain the chickpeas and add to rice, together with the lamb pieces. Season with salt and pepper.
  5. Cover and gently simmer for a couple of minutes to warm through.
  6. Finally, stir through the fresh herbs and serve.