Lamb roastgoes further

Moroccan lamb with chickpea spiced rice

Serves: 4 Cook time: 25 minutes

1 tablespoon olive oil by Sainsbury’s

1 onion, finely chopped

2 cloves garlic, chopped

1 tablespoon ras el hanout by Sainsbury’s

100g dried apricots by Sainsbury’s, roughly chopped

2 400g tins chickpeas in water by Sainsbury’s, drained and rinsed

250g long grain white rice by Sainsbury’s

600ml lamb stock, made with 1 lamb stock cube

300g leftover roast lamb, shredded

¼ 28g pack fresh flat-leaf parsley, washed and chopped

2 courgettes, washed, trimmed and peeled into ribbons using a vegetable peeler

100g tub pomegranate seeds by Sainsbury’s

1. Heat oil in deep pan, add onion and cook for 5 minutes. Add garlic and ras el hanout for final minute. Stir in apricots, chickpeas and rice and cook for a further minute.

2. Add stock and bring to boil. Turn down heat and simmer, covered, for 12-15 minutes. Add lamb and stir until piping hot. Stir in half parsley and season with black pepper. Griddle courgette on hot pan for 1-2 minutes until lightly charred, then stir in rice. Toss in seeds and serve. garnished with the remaining parsley.