Lamb & Chickpea Chili
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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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size: about 1 1/4 cups
Per Serving:
402 calories; protein 25.9g; carbohydrates 26.6g; dietary fiber 6.3g; sugars 4.6g; fat 21.8g; saturated fat 7.2g; cholesterol 73.9mg; vitamin a iu 2452.1IU; vitamin c 66.1mg; folate 97.9mcg; calcium 58.9mg; iron 3.6mg; magnesium 52.8mg; potassium 711.1mg; sodium 729.2mg; thiamin 0.2mg.
Exchanges:
1 starch, 1 vegetable, 3 lean meat, 2 fat