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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 test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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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

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.
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