Lamb and Chickpea Pilaf

Instructions

1. Heat half of the oil in a frying pan over medium heat. Cook the lamb until brown, then place in a slow cooker.
2. Heat the rest of the oil in the pan and cook the garlic and onion for around 5 minutes until the onion softens. Add the spices and cook for 1 minute. Add the stock and bring it to a boil. Add the mixture to the slow cooker and cook on low for around 7 hours.
3. Stir in the rice and add the chickpeas to the top. Cook on high for 50 minutes. Add seasoning to taste.
4. Add the pine nuts, raisins and coriander and serve.