Crispy Spiced Chickpeas & Lamb Chops
with Pistachio Rice, Pickled Cucumber & Harissa Aioli
- Eggs
- Tree Nuts
- Milk
Pan-seared lamb chops rest alongside crispy Tunisian spice–coated chickpeas, served over fluffy rice studded with dried apricots and toasted pistachios. Quick-pickled cucumber slices add a bright, tangy contrast, while a harissa aioli brings smoky heat. Fresh parsley ties the whole bowl together for a satisfying North African–inspired meal.
Ingredients
1 unit
Harissa Aioli
(Contains: Eggs)
2 unit
Veggie Stock Concentrate
1 unit
Chickpeas
¾ cup
Jasmine Rice
½ ounce
Pistachios
(Contains: Tree Nuts)
5 teaspoon
Red Wine Vinegar
1 ounce
Dried Apricots
15 ounce
Lamb Chops
¼ ounce
Parsley
1 unit
Cucumber
½ tablespoon
Tunisian Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
In a small pot, combine rice, half the stock concentrates, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to use in Step 5.
While rice cooks, wash and dry produce.
Trim, peel, and halve cucumber lengthwise; thinly slice crosswise into half-moons. Drain and rinse chickpeas. Roughly chop pistachios. Roughly chop parsley.
Pat lamb chops dry with paper towels; season all over with salt and pepper.
In a small bowl, combine cucumber, vinegar, ½ tsp sugar, ½ tsp salt, and pepper (1 tsp sugar and 1 tsp salt for 4 servings). Refrigerate, stirring occasionally, until ready to serve.
Heat a drizzle of oil in a large pan over medium-high heat. Add lamb chops and cook until browned and cooked to desired doneness, 3-4 minutes per side for medium-rare. Transfer to a plate to rest.
Add chickpeas, half the Tunisian Spice Blend (all for 4 servings), remaining stock concentrate, a big pinch of salt, and pepper to pan used for lamb chops. Cover and cook, shaking the pan occasionally, until chickpeas are slightly crispy, 2-3 minutes. (TIP: Chickpeas will pop. Be careful!)
Taste and season with salt and pepper if desired.
Fluff rice with a fork.
Stir in apricots, pistachios, and 1 TBSP butter (2 TBSP for 4 servings).
Divide rice between bowls. Top with lamb chops, crispy chickpeas, and pickles (draining first) in separate sections. Garnish with parsley. Dollop as much harissa aioli over chickpeas as you like. Serve.
