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Spiced lamb houmous bowls

Spiced lamb houmous bowls

This looks and tastes a bit showy but is actually incredibly simple with the help of your favourite shop-bought houmous and microwavable rice. Add The Levantine Table flatbreads, if liked, for maximum scooping potential.

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Gluten free
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

Ingredients

  • 500g lamb mince
  • ½ tsp Cooks' Ingredients Lebanese 7 Spice Style Blend
  • 370g jar chickpeas, drained and rinsed
  • 200g tub houmous
  • 2 x 300g packs No.1 Jewelled Pilau Rice
  • 2 large tomatoes, finely chopped
  • ¼ x 25g pack coriander, leaves picked

Method

  1. Put the lamb in a large frying pan and set it over a medium heat. Dry fry for 7-8 minutes until the fat starts to render, then turn the heat up to medium-high, add the 7-spice and chickpeas and fry for 10 minutes, stirring frequently, until golden with no pink meat remaining.

  2. Meanwhile, divide the houmous between bowls, then spread it out with the back of a spoon. Heat the rice according to pack instructions; add to the bowls. Pile on the lamb mixture and tomatoes, scatter over the coriander leaves and serve immediately.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,789kJ/ 669kcals

Fat

41g

Saturated Fat

13g

Carbohydrates

38g

Sugars

5.5g

Fibre

8.5g

Protein

32g

Salt

1.4g

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