Lamb & Chickpea Chili

Lamb & Chickpea Chili

4 Reviews
From: EatingWell Magazine, January/February 2011

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.

Ingredients 4 servings

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  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 large red bell pepper, chopped
  • 4 cloves garlic, minced
  • 8 ounces ground lamb
  • 8 ounces 93%-lean ground turkey
  • 3/4 teaspoon salt
  • 4 plum tomatoes, chopped
  • 1 15-ounce can chickpeas, rinsed
  • 2 tablespoons harissa (see Note) or 1 tablespoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons chopped fresh cilantro or mint

Preparation

  • Active

  • Ready In

  1. 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).
  • 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 information

  • Serving size: about 1 1/4 cups
  • Per serving: 402 calories; 22 g fat(7 g sat); 6 g fiber; 27 g carbohydrates; 26 g protein; 98 mcg folate; 74 mg cholesterol; 5 g sugars; 0 g added sugars; 2452 IU vitamin A; 66 mg vitamin C; 59 mg calcium; 4 mg iron; 729 mg sodium; 711 mg potassium
  • Nutrition Bonus: Vitamin C (108% daily value), Vitamin A (48% dv), Potassium (17% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 2 fat

Reviews 4

September 17, 2012
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By: EatingWell User
was great with cumin and some hot sauce to finish
November 18, 2011
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By: EatingWell User
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
February 07, 2011
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By: Buffsters
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.
January 07, 2011
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By: mcr7.mac
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.