Spiced Lamb-and-Rice Dressing with Chickpeas

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Serving size:10
Total Time:
Spiced Lamb-and-Rice Dressing with Chickpeas

Ingredients

  • 11/2 tbsp unsalted butter
  • 1 onion, finely chopped
  • 1 lb ground lamb
  • 2 garlic clove, minced
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground allspice
  • 11/2 cup jasmine rice
  • 1 can 15 ounce chickpeas, drained
  • kosher salt and freshly ground pepper
  • 1 cup turkey stock, or low-sodium chicken broth
  • 1 cup water
  • 1 tbsp extra virgin olive oil
  • 1/2 cup pine nut

Directions

In a large saucepan, melt the butter. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the lamb, garlic, cinnamon, cardamom and allspice and cook, stirring, until the lamb is no longer pink and the liquid has evaporated, about 4 minutes. Add the rice and chickpeas along with 2 teaspoons of salt and a pinch of pepper and cook, stirring, until evenly coated. Add the stock and water and bring to a boil. Cover and cook over low heat until the rice is tender, about 20 minutes. Remove from the heat, cover and let stand for 10 minutes.

 

Meanwhile, heat the oil in a small skillet. Add the pine nuts and cook over moderate heat, stirring constantly, until browned, about 4 minutes. Transfer the pine nuts to a plate and season with salt.


Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.