Quick Double Chermoula Lamb & Chickpea Rice Bowl
with Baby Leaves & Yoghurt
Chermoula spice is the ultimate complimentary seasoning for tender lamb and protein-rich chickpeas, and with hearty rice plus a cooling yoghurt, this bowl is a burst of flavour in every bite! We can't wait to dig in.
We’ve replaced the couscous in this recipe with jasmine rice due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Jasmine rice
(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )
1 sachet
Chicken-Style Stock Powder
2 packet
lamb mince
1 packet
Soffritto Mix
½ tin
chickpeas
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
baby leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
¾ cup
boiling water
40 g
butter
(Contains Milk; )
2 tsp
brown sugar
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a medium heatproof bowl, add rice and chicken-style stock powder. Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and half the butter and stir to combine. Immediately cover with a plate and leave for 5 minutes. Fluff up with a fork and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook lamb mince and soffritto mix until just browned, 4-5 minutes (cook in batches if your pan is getting crowded). • Meanwhile, drain and rinse chickpeas (see ingredients).
• Add chickpeas, garlic paste, tomato paste and the brown sugar and cook, stirring, until fragrant, 1-2 minutes. • Add the water and remaining butter. Stir to combine and simmer until slightly reduced, 1 minute. • Add chermoula spice blend and baby leaves and stir to combine. Season to taste.
• Divide rice between bowls. • Top with chermoula beef and chickpeas. • Serve with Greek-style yoghurt. Enjoy!