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Speedy lamb pilaf with crispy chickpeas
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The remaining spiced lamb gives wonderful depth to this simple pilaf. If you like things spicy, add a pinch of chilli flakes with the meat. No tahini? Serve with yogurt or lemon wedges instead.
2 tbsp olive oil
400g can chickpeas, drained and rinsed
1 tsp ground cumin
2 tbsp Cooks’ Ingredients Tahini
1 tsp red wine vinegar
250g pack ready cooked basmati rice (or 120g dried rice, cooked according to pack instructions)
½ x quantity spiced lamb mince
40g sour cherries, roughly chopped or dried cranberries
½ x 25g pack fat leaf parsley, roughly chopped
1 In a large frying or sauté pan, heat the oil over a medium-high heat. Tip in the chickpeas, season and fry, stirring regularly for 7 minutes. Add the cumin and cook for about another 8 minutes, until golden and crispy. Meanwhile, in a small bowl, whisk together the tahini and red wine vinegar with 1½ tbsp water (until it’s the consistency of double cream); season with a pinch of salt and chill, covered, until needed.
2 Add the cooked rice to the chickpeas, lower the heat a little, and fry for 1 minute, breaking up with a spoon, then add the cooked lamb mince and sour cherries with 100ml water and cook, stirring regularly, for 4-5 minutes until everything is piping hot and the cherries have softened. Stir through the chopped parsley, then take off the heat. Divide between plates and serve with the tahini sauce to drizzle over.
Typical values per serving:
Per serving (for 2)
This recipe was first published in October 2021.