This spicy chili has a North African spin with lamb, cinnamon and harissa. If you can't find harissa, use mild chili powder in its place. You can turn up the heat with a little cayenne or hot sauce if you like it spicy. Serve with whole-wheat pita bread and tabbouleh. Source: EatingWell Magazine, January/February 2011

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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. Add lamb, turkey and salt and cook, stirring and breaking up with a spoon, until no longer pink, about 4 minutes. Add tomatoes and cook, stirring occasionally, until they have released their liquid and are beginning to break down, about 4 minutes more. Add chickpeas, harissa (or chili powder) and cinnamon and cook, stirring, for 1 minute more. Serve garnished with cilantro (or mint).

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

Note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores or online at mustaphas.com or amazon.com. Different brands of harissa vary in heat, so taste it and add accordingly.

Nutrition Facts

402 calories; 21.8 g total fat; 74 mg cholesterol; 729 mg sodium. 26.6 g carbohydrates; 25.9 g protein; Full Nutrition

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/18/2012
was great with cumin and some hot sauce to finish Read More
Rating: 5 stars
11/18/2011
Made it many times This is so so good. I just used regular chili powder and was impressed. Very low Weightwatcher points I might add. Pros: fast tasty healthy Read More
Rating: 5 stars
10/29/2011
Super easy and very flavorful This recipe is very easy to make. Takes about 15 minutes but it is wonderfully flavorful and aromatic. My whole family enjoyed it the first time I made and asked that I make it again the next evening. It is also one of those flexible recipes that you can just add "stuff" to change it a bit. The harissa gives it a wonderful flavor different from the cayenne paper or chili pepper (I've used both) so it is worthwhile to shop around and find the harissa spice. Enjoy. Read More
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Rating: 5 stars
10/29/2011
Surprisingly Delicious Having once been a vegetarian for 18 years I still have a hard time with "red" meats and NEVER consider lamb. I made this for a friend and we all kept eating it until the pot was empty aside from an obligatory spoonful or two. Read More