CookEat Recipe
Chickpea and Tomato Rice with Lamb
Lamb and tomato simmer with onion and oregano. Cooked chickpeas, brown rice and pasta are folded in, with lemon wedges served alongside.
Method
Steps
Step 1
Use 80 g cooked, drained chickpeas. Weigh the rice and pasta dry. Cook the rice in 1800 ml boiling water for its package time and drain. Cook pasta separately in 1500 ml boiling water for its package time, reserve 200 ml water and drain.
Step 2
Chop the onion and tomato and cut the washed lemon into wedges. Cut raw boneless lamb leg or loin into 2 cm cubes on a separate board; clean hands and equipment. Heat the olive oil in a large lidded pan over medium heat and cook the onion and lamb for 6–8 minutes, turning.
Step 3
Add tomato, oregano and the reserved water. Cover and simmer for 12–15 minutes until thick lamb pieces reach 71°C internally on a clean digital thermometer. Fold in chickpeas, rice and pasta; heat for 3 minutes and serve with lemon.
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