Name: Chickpea, lamb and capsicum pilaf
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup white basmati rice; 80 gram butter; 1 onion, finely sliced; 250 gram lamb mince; 425 gram can drained chickpeas; 1 chopped red capsicum; 1/2 teaspoon all spice; 2 strips lemon or orange zest; 1 cinnamon stick; 3 cardamom pods; 2 1/2 cup chicken stock or water

Chickpea, lamb and capsicum pilaf

Spice up the classic pilaf recipe with this delightful chickpea, lamb and capsicum addition - the perfect family meal for any night of the week!

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 1/2 cup white basmati rice

80 gram butter

1 onion, finely sliced

250 gram lamb mince

425 gram can drained chickpeas

1 chopped red capsicum

1/2 teaspoon all spice

2 strips lemon or orange zest

1 cinnamon stick

3 cardamom pods

2 1/2 cup chicken stock or water

Method

1.Rinse rice in sieve under cold water under water runs clear. Drain well.

2.In a large heavy- based saucepan, melt butter on medium. Saute onion 4-5 minutes until lightly golden and tender. Stir in rice, spices and zest, cooking 1 minute. Add lamb and cook until brown.

3.Add stock or water along with chickpeas and capsicum, and bring to simmer. Cover with a tightly fitting lid wrapped in a tea towel. Reduce heat to very low. Cook 12-15 minutes, until all liquid is absorbed and grains are tender.

4.Set aside covered 10 minutes. Toss through parsley leaves and fluff rice with a fork to serve.

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Ingredients

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