Lamb With Chickpea Almond Rice

• 1 1/3 pounds lamb loin
• 1 tablespoon moroccan seasoning
• 2 tablespoons olive oil
• 1 onion large, thinly sliced
• 1 red pepper deseeded, roughly chopped
• 1 1/3 cups basmati rice washed
• 1 cup chicken stock
• 14 ounces chickpeas rinsed, drained
• 2 tablespoons dried currants can substitute raisins
• 2 zucchini small, thinly sliced
• 2 tablespoons flaked almonds toasted
• plain yogurt to serve
• lemon wedges to serve

1. Sprinkle lamb with half the seasoning. Heat 1 tbsp oil in a large non-stick frying pan. Add lamb and cook until browned on both sides and cooked to desired doneness. Transfer to a warm plate and cover to keep warm.
2. Heat remaining oil in same pan and saute onion and pepper until tender. Add rice and remaining seasoning and stir to coat. Add stock, chickpeas and 1 cup water and bring to a boil. Reduce heat to low and cook, covered, for 10 mins.
3. Stir in currants and zucchini and cook, covered, for 2 mins or until rice is tender and zucchini is heated through.
4. Meanwhile, thinly slice lamb and stir into rice mixture. Sprinkle with almonds and serve with yogurt and lemon wedges.

lamb loin, moroccan seasoning, olive oil, onion, red pepper, basmati rice, chicken stock, chickpeas, substitute raisins, zucchini, serve, lemon wedges

Taken from www.yummly.com/recipe/Lamb-with-Chickpea-Almond-Rice-1401669 (may not work)