Lamb, spinach and chickpea rice pilaf | Women's Weekly Food
Lamb, spinach, and chickpea rice pilaf in a slow cooker makes for a warming, hearty dinner after a busy week.
Ingredients
- 1 kilogram (2-pound) boned lamb shoulder
- 2 tablespoon olive oil
- 1 brown onion (200g), sliced thinly
- 4 clove garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoon ground allspice
- 2 teaspoon chilli powder
- 3 cup (750ml) chicken stock
- 2 cup (400g) basmati rice
- 1 bunch silver beet (1kg), trimmed,chopped coarsely
- 400 gram (12½ ounces) canned chickpeas(garbanzo beans), rinsed, drained
- 2/3 cup (100g) raisins
- 1/2 cup (80g) pine nuts, toasted
- 1/2 cup coarsely chopped fresh coriander (cilantro)
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