Go Back

Moroccan lamb and chickpea pilaf

ThisMoroccan lamb and chickpea pilafis easy to prepare, yet the result is really lovely and flavoursome, perfect for family get-togethers, parties or lazy weekend meals.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Thinly slice the onion, finely chop the garlic, ginger and apricots.
  2. Rinse and drain the chickpeas.
  3. Heat the oil in a frying pan, then season the lamb and brown on all sides. Transfer the lamb pieces to a plate.
  4. In the same pan, gently soften the onion, then add the garlic, ginger and spice mixture. Stir for a couple of minutes.
  5. 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.
  6. Add the apricots and chickpeas. Cook for another 10-15 minutes. It’s ready when the rice is tender (al dente).
  7. Stir in the chopped parsley just before serving.