- Prepare Plant Based Veggie Pasta – Orzo as label directs; drain. Toss oil, parsley and Plant Based Veggie Pasta – Orzo in a bowl. Makes about 4 cups.
Heat oil in a saucepot over medium-high heat. Add lamb; cook until browned, about 5 minutes,
- Transfer lamb to sheet tray. Add carrots and onion to same saucepot; cook until tender, about 10 minutes, stirring occasionally. Add cinnamon, ginger, turmeric, salt and pepper; cook until fragrant, about 1 minute, stirring occasionally.
Add stock; heat to a simmer. Reduce heat to medium-low.
Stir in raisins and lamb; cover and cook until lamb is very tender, about 30 minutes, stirring occasionally.
Add chickpeas and olives; cook until heated through, about
5 minutes, stirring occasionally. Hold warm in a steam table for service. Makes about 8 cups.
- Heat a portion of Plant Based Veggie Pasta – Orzo mixture in a sauté pan over medium heat until heated through, about 3 minutes, stirring occasionally; stir in a portion of Moroccan lamb and serve sprinkled with a portion of almonds.