One Pot Spiced Lamb Chickpeas and Rice with Tahini Dill Sauce | Natalie Cooks

Ingredients

• 1 tbsp olive oil
• 1 lb ground lamb*
• 1 ½ tsp kosher salt, (divided)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp black pepper
• ½-1 tsp red pepper flakes ((optional, for spice))
• 2-4 cloves garlic, (chopped)
• 1 cup jasmine rice, (rinsed well)
• 2 ¼ cups water
• 1 tbsp soy sauce or tamari
• 4 cups finely chopped kale ((or use frozen)**)
• ½ cup Tahini Dill Sauce ((recipe below))
• ½ cup plain Greek yogurt
• Lemon wedges
• 1 cup packed dill ((or use parsley or a combo))
• ½ cup tahini
• ½ cup water
• ¼ cup lemon juice
• 2 tbsp olive oil
• 1 tbsp mellow white miso paste
• 1 tsp kosher salt
• Thinly sliced radish, snap pea, or cucumber (optional)
• Chopped parsley, (dill, or other herb (optional))
• Chopped toasted nuts (optional)
• *This also works great with ground beef. You can use any ground meat, but lamb or beef taste the best!
• **If using frozen, thaw it first and just drain off the excess water before adding to the pot.
• ***Recommend topping with feta and toasted nuts!