Lamb, spinach and chickpea rice pilaf

Warm your body and soul with this hearty lamb, spinach and chickpea rice pilaf. It's utterly delicious and packed full of flavour and protein to keep you charged through the cooler months.

  • 15 mins preparation
  • 8 hrs 15 mins cooking
  • Serves 6
  • Print


Lamb, spinach and chickpea rice pilaf
  • 2 tablespoon olive oil
  • 1 kilogram boneless lamb shoulder, cut into 2cm pieces
  • 1 large 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 silverbeet (1kg), trimmed, chopped coarsely
  • 400 gram canned chickpeas (garbanzo beans), rinsed, drained
  • 2/3 cup (100g) raisins
  • 1/2 cup pine nuts, toasted
  • 1/2 cup coarsely chopped fresh coriander (cilantro)


Lamb, spinach and chickpea rice pilaf
  • 1
    Heat half the oil in a large frying pan over medium heat; cook lamb, in batches, until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
  • 2
    Heat remaining oil in the same pan; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add spices; cook, stirring, for 1 minute or until fragrant. Stir in stock; bring to the boil. Transfer mixture to cooker. Cook, covered, on low, about 7 hours.
  • 3
    Stir in rice; top with silver beet and chickpeas. Cook, covered, on high, about 50 minutes. Season to taste.
  • 4
    Stir in raisins, pine nuts and coriander to serve.


Suitable to freeze at the end of step 2. This recipe is great with Greek-style yoghurt and lemon wedges.

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