was great with cumin and some hot sauce to finish
Lamb & Chickpea Chili
From EatingWell: 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.
4 Reviews for Lamb & Chickpea Chili
This is so so good. I just used regular chili powder and was impressed. Very low Weightwatcher points, I might add.
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.
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.