Lamb, Chard And Chickpea Rice Pilaf - cooking recipe

Ingredients

2 tbsp olive oil
2 1/4 lb boned lamb shoulder, cut into 3/4 inch pieces
1 None Spanish onion, sliced thinly
4 cloves garlic, minced
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground allspice
2 tsp chili powder
3 cups chicken stock
14 oz basmati rice
1 bunch Swiss chard, timmed, chopped coarsely
1 (13.5 oz) can chickpeas, rinsed, drained
2/3 cup raisins
3/4 cup pine nuts, toasted
1 tbsp coarsely chopped fresh cilantro

Preparation

Heat 1 tbsp oil in a large frying pan over medium heat. Cook lamb, in batches, until browned. Transfer to a 4.5-quart slow cooker.
Add remaining oil to pan. Cook onion and garlic, stirring, for 5 mins, or until onion softens. Add spices and cook, stirring, for 1 min, or until fragrant. Stir in stock and bring to a boil. Transfer to slow cooker. Cook, covered, on low for 7 hours.
Stir in rice and top with chard and chickpeas. Cook, covered, on high for 50 mins. Season to taste.
Stir in raisins, pine nuts and cilantro to serve.