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Lamb & Chickpea Chili for Two

January/February 2011

Your rating: None Average: 4.1 (17 votes)

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.


Lamb & Chickpea Chili for Two

3 Reviews for Lamb & Chickpea Chili for Two

12/27/2013
Anonymous
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!

easy to make, forgiving
Comments
02/11/2013
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.

easy to make and pretty tasty
Comments
02/25/2012
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.

filling, flavorful, exotic, easy
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