Lamb & Chickpea Chili for Two

Lamb & Chickpea Chili for Two

3 Reviews
From: EatingWell Magazine, January/February 2011

This spicy chili for two 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 2 servings

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Original recipe yields 2 servings
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  • 1½ teaspoons canola oil
  • ½ medium onion, chopped
  • ½ large red bell pepper, chopped
  • 2 cloves garlic, minced
  • 4 ounces ground lamb
  • 4 ounces 93%-lean ground turkey
  • ¼ teaspoon salt, or more to taste
  • 2 plum tomatoes, chopped
  • 1 7-ounce can chickpeas, rinsed
  • 1 tablespoon harissa (see Note) or 1½ teaspoons chili powder
  • ⅛ teaspoon ground cinnamon
  • 1 tablespoon chopped fresh cilantro or mint


  • Active

  • Ready In

  1. Heat oil in a medium 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, 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 Different brands of harissa vary in heat, so taste it and add accordingly.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 356 calories; 16 g fat(5 g sat); 6 g fiber; 28 g carbohydrates; 26 g protein; 95 mcg folate; 70 mg cholesterol; 5 g sugars; 0 g added sugars; 2,452 IU vitamin A; 67 mg vitamin C; 64 mg calcium; 4 mg iron; 583 mg sodium; 728 mg potassium
  • Nutrition Bonus: Vitamin C (112% daily value), Vitamin A (49% dv), Folate (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 3 lean meat, 2 fat

Reviews 3

December 27, 2013
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By: EatingWell User
Good with a few adjustments I made this tonight. I subbed a cubanelle pepper for the bell pepper (I don't like bell peppers), and beef for the lamb and turkey since my grocery store was out. I found this to be very bland until I doubled the cinnamon and harissa, and added quite a bit of salt. Very good then! Pros: easy to make, forgiving Cons: bland as-is
February 11, 2013
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By: emcooks
Easy and Tasty I added some more spices to this and used smoked paprika instead of chili powder. I served it with a Moroccan spiced carrot and avocado salad and some bulgur. I also used just ground Lamb since that is what I had. I would make it again. Pros: easy to make and pretty tasty
February 25, 2012
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By: Ellen
Excellent dish--but needs a few alterations This recipe makes for an excellent meal, however I did make a few alterations that I feel seriously improved the meal. First of all I used 16 oz of ground lamb and no ground turkey because that's the way the lamb came packaged at the store. Doing this yields about 2 cups instead of 1.5 per person, but I would have still been hungry without it. The other thing that greatly helped this recipe was to add hot sauce to taste. I'm not a hot sauce nut, but adding the hot sauce really brought out the underlying flavors without masking them. I'm not sure how much hot sauce I used, just keep adding it until you like the taste. Also, I used chili powder instead of harissa and it was great. I would definitely suggest this savory meal for some ethnic variety in your cooking. Pros: filling, flavorful, exotic, easy Cons: bland with current recipe
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