We all know about The Cookies. We've made them, we've eaten too many of them, we've dreamt about them in our sleep. We can also probably all agree that Alison Roman is one damn good cook. I've been cooking out of Dining In a lot lately, and Alison's lamb & chickpea dish with garlicky yogurt is by far my favorite. Here's my spin on her dish that definitely does not compare, but still hits the spot.
1 cup Basmati rice
1 can chickpeas
12 ounces ground lamb
1 cup Labne
5 tablespoons extra virgin olive oil
2 garlic cloves
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon harissa [ground spice version]
1 teaspoon crushed red pepper flakes
1 teaspoon garlic salt [optional]
1 handful chopped cilantro
1 handful chopped mint
Salt & pepper to taste
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 3-4 servings
Preheat oven to 350 Degrees [F].
In a bowl, mix 1 cup Labne with 1 teaspoon garlic salt.
Roughly chop 1 small handful each of cilantro & mint.
Rinse 1 cup Basmati rice in a strainer. Follow directions to cook Basmati over the stove top or cook in rice cooker [about 20 mins each].
While rice cooks, drain & rinse 1 can chickpeas. In a bowl, coat chickpeas with 2 tablespoons extra virgin olive oil, 1 teaspoon paprika, 1 teaspoon harissa, & salt & pepper to taste. Lay chickpeas out on a parchment paper-lined baking tray.
Roast chickpeas for about 30 minutes or until golden & crispy. Rotate chickpeas halfway through.
About halfway through chickpeas cooking, heat a skillet on medium-high heat. Finely chop 2 garlic cloves and saute with 2 tablespoons extra virgin olive oil, ground lamb, 1 teaspoon cumin, & salt & pepper to taste. Cook lamb for about 10 minutes until browned and starting to crisp. Turn heat down to low.
Take out roasted chickpeas & transfer to hot skillet with lamb & add remaining 1 tablespoon olive oil. Mix together & season with a pinch of red pepper flakes. Cook for about 2 minutes more.
In a shallow bowl or on a plate, spread a good dollop of garlic labne on the base & pile with a couple of big spoonfuls of Basmati rice. Layer with a couple of big spoonfuls of ground lamb & roasted chickpeas.
Garnish with cilantro & mint.