Moroccan lamb with chickpea spiced rice

Transform leftover roast lamb into a dinner party-worthy dish with Moroccan spices and apricots.

Serves: 4

Preparation time:  10 minutes

Cooking time:  25 minutes

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You will need

  • 1 tablespoon olive oil
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon ras el hanout (Moroccan spice mix)
  • 100g dried apricots, roughly chopped
  • 2 x 400g tins chickpeas in water, drained and rinsed
  • 250g long grain white rice
  • 600ml lamb stock, made with 1 lamb stock cube
  • 300g leftover roast lamb, shredded
  • ¼ x 28g pack fresh flat leaf parsley, washed and chopped
  • 2 courgettes, washed, trimmed and peeled into ribbons using a vegetable peeler
  • 100g tub pomegranate seeds
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Recipe Information

Step by step guide to making Moroccan lamb with chickpea spiced rice

  1. Heat the oil in a deep pan, then add the onion and cook for 5 minutes, adding the garlic and ras el hanout for the final minute. Stir in the apricots, chickpeas and rice and cook for a further minute.
  2. Add the stock and bring to the boil, then turn down the heat and simmer, covered, for 12-15 minutes. Add the lamb to the pan for the final 5 minutes, until piping hot.
  3. Stir through half the parsley and season with freshly ground black pepper.
  4. Meanwhile, griddle the courgette ribbons on a hot griddle pan for 1-2 minutes on each side until lightly charred, then stir through the rice just before serving.
  5. Toss through the pomegranate seeds and serve garnished with the remaining parsley.

Cook's tip: If you don't have leftover roast lamb, you could grill lamb steaks or chops and serve on top of the rice.

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Nutritional information for Moroccan lamb with chickpea spiced rice

Nutritional information for Moroccan lamb with chickpea spiced rice

Nutrition type per serving
Calories 644 kcal
Total Fat 14.3g
Saturated Fat 4.2g
Salt 0.53g
Sugar 16.9g

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