Heat the oil in a deep pan, then add the onion and cook for 5 minutes, adding the garlic and ras el hanout for the final minute. Stir in the apricots, chickpeas and rice and cook for a further minute.
Add the stock and bring to the boil, then turn down the heat and simmer, covered, for 12-15 minutes. Add the lamb to the pan for the final 5 minutes, until piping hot.
Stir through half the parsley and season with freshly ground black pepper.
Meanwhile, griddle the courgette ribbons on a hot griddle pan for 1-2 minutes on each side until lightly charred, then stir through the rice just before serving.
Toss through the pomegranate seeds and serve garnished with the remaining parsley.
Cook's tip: If you don't have leftover roast lamb, you could grill lamb steaks or chops and serve on top of the rice.