Spiced Lamb And Rice Dressing With Chickpeas Recipe

Ingredients

1 1/2 tbsp. unsalted butter

1 onion

1 lb. ground lamb

2 clove garlic

1/4 tsp. ground cinnamon

1/4 tsp. ground cardamom

1/4 tsp. ground allspice

1 1/2 c. jasmine rice

1 can chickpeas

kosher salt

Freshly ground pepper

1 c. turkey stock or low-sodium chicken broth

1 c. water

1 tbsp. extra-virgin olive oil

1/2 c. pine nuts

Preparation

Step 1In 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. 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.Step 2Meanwhile, 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.Step 3Fluff the rice and transfer it to a bowl. Sprinkle the toasted pine nuts over the dressing and serve.