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Slow Cooked Moroccan Lamb Chops with Chickpeas and Quick Rice

This is the sort of dinner you get prepped in the morning, then let the slow cooker do its thing while you get on with your day. By dinner time, you’ve got tender lamb, soft veggies, plenty of lovely sauce, and fluffy quick rice ready to go.

ALDI’s Killarnee Lamb is sourced from 100% Australian farms, and the microwavable rice pouches are a real lifesaver on busy nights too.

This one is warm, hearty, and full of flavour, but still very easy to throw together.

Chop the veg into chunky pieces so they hold up during the long cook. Give the sauce a gentle stir before serving.

Serve it over quick rice with all the juices spooned over the top. A little garnish of fresh herbs lifts it nicely.

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Slow cooked Moroccan lamb served with chickpeas, pumpkin, vegetables and quick rice
Steph de Sousa

Slow Cooked Moroccan Lamb Chops with Chickpeas and Quick Rice

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This easy slow cooker lamb dish is packed with Moroccan seasoning, chickpeas, pumpkin, and plenty of rich sauce. Served over quick rice, it’s a hearty dinner that feels generous without needing much hands-on work.
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 8 hours
total time Total Time 8 hours 10 minutes
Servings: 4
Course: Dinner Recipes
Cuisine: Moroccan
Calories: 117
dish icon Ingredientscook book Methodhealt Nutrition

Ingredients
 

  • 4 BBQ lamb chops
  • 3 tbsp Moroccan seasoning
  • 1 brown onion
  • 2 carrots
  • 1/4 pumpkin
  • 420 g tin chickpeas
  • 2 tbsp tomato paste
  • 400 g tin diced tomatoes
  • 1 L beef stock
  • 1 tbsp plain flour
  • olive oil
  • salt
  • pepper
  • 250 g microwave rice pouch long grain white

Method
 

  1. Add tomato paste, diced tomatoes, beef liquid stock and plain flour to the slow cooker and whisk.
  2. Season the lamb generously with olive oil, Moroccan seasoning, salt, and pepper to taste.
  3. Transfer to your slow cooker.
  4. Dice the onion and roughly chop the carrot and pumpkin into 3-4 cm pieces.
  5. Rinse the chickpeas well in a strainer.
  6. Add the onion, carrots, pumpkin, chickpeas to the slow cooker.
  7. Cover and cook on low for 6–8 hours, or until the lamb is tender and falling off the bone.
  8. Heat rice according to packet instructions.
  9. Distribute rice into four bowls, add lamb along with the delicious juices and vegetables.
  10. Finish with fresh herbs placed on top of the lamb.

Nutrition

Calories: 117kcalCarbohydrates: 22gProtein: 8gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 614mgPotassium: 1049mgFiber: 3gSugar: 8gVitamin A: 12513IUVitamin C: 15mgCalcium: 100mgIron: 3mg

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Frequently Asked Questions About Slow Cooked Moroccan Lamb Chops with Chickpeas and Quick Rice

Can this be made ahead in the slow cooker?

Yes. It’s the kind of recipe you can get going earlier in the day and let cook while you get on with things.

The recipe serves it with quick rice.

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