Spiced Lamb & Chickpea Rice

• Basmati Rice(280 g)
• Ground lamb(500 g)
• Canned Chickpeas(400 g)
• Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(15 g)
• Fresh mint(10 g)
• Greek yogurt(180 g)
• Lemon(1)
• Olive oil(2 tbsp)
• Cumin(2 tsp)
• Ground Coriander(2 tsp)
• Paprika(1 tsp)
• Cinnamon(½ tsp)
• Turmeric(½ tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Chicken Broth(600 ml)

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Finely chop the {Onion}, mince the {Garlic}, drain the {Canned Chickpeas}, and roughly chop the {Fresh parsley} and {Fresh mint}.

   ~12 min

2. 2

   In a small bowl, mix the {Greek yogurt} with half the juice from {Lemon}, a pinch of {Salt}, and a little of the {Black pepper}. Set aside.

3. 3

   Heat {Olive oil} in a large deep skillet or sauté pan over medium-high heat. Add the {Onion} and cook for 5 minutes until softened and lightly golden. Stir in the {Garlic}, {Cumin}, {Ground Coriander}, {Paprika}, {Cinnamon}, and {Turmeric} for 1 minute until fragrant.

   ~6 min

4. 4

   Add the {Ground lamb} and cook for 6–8 minutes, breaking it into bite-size pieces, until browned and cooked through. Season with most of the {Salt} and the remaining {Black pepper}.

   ~8 min

5. 5

   Stir in the {Basmati Rice}, {Canned Chickpeas}, and {Chicken Stock}. Bring to a boil, then cover, reduce the heat to low, and cook for 15 minutes until the rice is tender and the liquid is absorbed.

   ~15 min

6. 6

   Turn off the heat and rest, covered, for 5 minutes. Fluff the rice, then fold through the {Fresh parsley}, {Fresh mint}, and the remaining juice from {Lemon}. Taste and adjust with the last of the {Salt} if needed.

   ~5 min

7. 7

   Spoon the lamb and chickpea rice into bowls and top with the lemony {Greek yogurt}.