Moroccan Lamb and Spiced Rice with Crispy Fried Chickpeas

Name: Moroccan Lamb and Spiced Rice with Crispy Fried Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Moroccan
Ingredients: 400 g lamb mince; 0.5 red onion, diced; 2 Tablespoons oil, divided; 2 Tablespoons BBQ sauce; 1.25 cup stock, divided; 1 cup rice; 2 Tablespoons Rockin’ Moroccan Seasoning; 1 pinch turmeric; 400 g chickpeas, drained and rinsed; 2 Tablespoons Super Dukkah; 0.5 cup sour cream; 0.25 Lemon, juiced

[[ recipeID=recipe-2m6k0ehkk, title=Moroccan Lamb and Spiced Rice with Crispy Fried Chickpeas ]]

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Moroccan Lamb, Spiced Rice & Crispy Chickpeas – Bold Flavorful Dinner Recipes

Moroccan Lamb and Spiced Rice with Crispy Fried Chickpeas

Spice up your weeknight dinners with this flavor-packed Moroccan dish! Lamb mince, spiced rice, and crispy fried chickpeas come together with the rich flavors of Rockin’ Moroccan Seasoning and a sprinkle of Super Dukkah for added crunch. A satisfying, aromatic meal perfect for any occasion.

Servings: 4

Keywords: Lamb, Dukkah, Chickpeas, Moroccan

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

Instructions

Ingredients

400 g lamb mince
½ red onion, diced
2 Tablespoons oil, divided
2 Tablespoons BBQ sauce
1 ¼ cup stock, divided
1 cup rice
2 Tablespoons Rockin’ Moroccan Seasoning
1 pinch turmeric
400 g chickpeas, drained and rinsed
2 Tablespoons Super Dukkah
½ cup sour cream
¼ Lemon, juiced

Instructions

To make the lamb: Dice the onion and heat a drizzle of oil in a frypan. When it is hot, add the onions and cook for 2 minutes. Push the onions to the side of the pan.
Add another drizzle of oil and the lamb mince. Cook, breaking it up with a spoon, but do not stir too much as you want to get some good browning on the bottom. Once it has turned brown, turn the heat down to medium.
Add the BBQ sauce and ¼ cup of stock and simmer until thickened. Set aside.
To make the rice: Add the rice, 1 cup of stock, the Rockin’ Moroccan Seasoning, and a pinch of turmeric. Bring to a boil over medium-high heat, then reduce heat to low, cover with a lid, and cook for 12 minutes. Remove from heat and allow to sit for 10 minutes without lifting the lid. Fluff with a fork.
To make the crispy chickpeas: Add a tablespoon of oil to a bowl, then add the Super Dukkah and mix well. Add the drained chickpeas and mix to coat.
Heat the frypan over medium-high heat and add the remaining oil. Once hot, add the chickpeas and cook, stirring, until crispy and golden (about 5-6 minutes).
Meanwhile, make the sour cream drizzle by mixing the sour cream with 1 teaspoon of Rockin’ Moroccan Seasoning and a squeeze of lemon.
To serve: Place a scoop of spiced rice on a plate, top with the lamb mixture, a drizzle of sour cream, the crispy chickpeas, and plenty more Super Dukkah.