Lamb, Chard And Chickpea Rice Pilaf

• 2 tbsp olive oil
• 2 1/4 lb boned lamb shoulder, cut into 3/4 inch pieces
• 1 None Spanish onion, sliced thinly
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 2 tsp ground allspice
• 2 tsp chili powder
• 3 cups chicken stock
• 14 oz basmati rice
• 1 bunch Swiss chard, timmed, chopped coarsely
• 1 (13.5 oz) can chickpeas, rinsed, drained
• 2/3 cup raisins
• 3/4 cup pine nuts, toasted
• 1 tbsp coarsely chopped fresh cilantro

1. Heat 1 tbsp oil in a large frying pan over medium heat. Cook lamb, in batches, until browned. Transfer to a 4.5-quart slow cooker.
2. Add remaining oil to pan. Cook onion and garlic, stirring, for 5 mins, or until onion softens. Add spices and cook, stirring, for 1 min, or until fragrant. Stir in stock and bring to a boil. Transfer to slow cooker. Cook, covered, on low for 7 hours.
3. Stir in rice and top with chard and chickpeas. Cook, covered, on high for 50 mins. Season to taste.
4. Stir in raisins, pine nuts and cilantro to serve.

olive oil, lamb shoulder, onion, garlic, ground cumin, ground coriander, ground allspice, chili powder, chicken stock, basmati rice, swiss chard, chickpeas, raisins, pine nuts, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/35964 (may not work)