“Moroccan Lamb Chili with Chickpeas and Kale”

Hey y’all! Is it snowing where you are? In the Chicagoland area, we had the pleasure of welcoming some heavy snowfall and some areas are still getting dumped on. That said, snowy days mean chili time. How about grabbing your Dutch oven this weekend and cook up this Moroccan Lamb Chili with Chickpeas and Kale.

My sister sent the original recipe from Feed Me Phoebe this past weekend. I have adapted the recipe to my liking but not much was changed from the original. I am in love with this chili and I couldn’t wait to share. Besides being pretty to look at, it’s one of the most delicious chilis ever.

Moroccan Lamb Chili with Chickpeas and Kale

Okay, let’s start cooking by softening the onion then adding in your ground lamb. I chose to use diced lamb instead of ground. I haven’t tried ground beef or turkey but I think those will work. I love bites of tender meat but use what you like. Additional cooking is needed for diced meat. So brown meat then stir in garlic, harissa (add more if desired), cumin, and salt. Just cook until fragrant.

Now add in tomatoes and simmer for 15 minutes. Stir in chickpeas, sweet potatoes and kale to simmer for 20 to 30 minutes until potatoes are for fork tender. If using diced meat, increase cooking if needed. One small note, the skin was removed from my chickpeas because the peas are creamier in texture yet don’t get mushy.

Moroccan Lamb Chili with Chickpeas and Kale

So how to serve this beautiful chili is to stir in fresh lemon juice before serving. Top with Greek yogurt and chopped cilantro or parsley. The lemon juice adds a bit of tanginess in each mouthful and the creaminess of the yogurt is the perfect finishing touch. Sour cream will work but Greek yogurt is better.

Moroccan Lamb Chili with Chickpeas and Kale

Each bite will render you speechless with tender bits of meat, creamy chickpeas and sweet potatoes, and fresh kale. The harissa adds just enough heat yet not overpowering. Like more heat, add more harissa a liitle at a time. I use Harissa Spice Mix from Savory Spice Shop to make my paste or at times I use it as powder. Harissa is versatile spice blend and much different than jarred sauce. Jarred sauce can be found in both mild and hot varieties.

No matter if mild or spicy chili is your thing, I beg you to give this recipe a try. The bite will say, “I’m sold and this recipe is a keeper.” This recipe is sure to take away the Winter blues. Drop me a line if you make this recipe or #chowdownlowdown and #feedmephoebe. Have a great weekend!

Moroccan Lamb Chili with Chickpeas and Kale

 

Moroccan Lamb Chili with Chickpeas and Kale

2 T. Olive oil or vegetable oil

1 medium yellow onion, small diced

1 pound ground lamb or diced lamb

4 large garlic cloves, finely minced

1 to 2 T. Harissa Spice Mix (start with 1 T.)

1 T. plus 1/2 t. ground cumin

2 t. fine sea salt

1 – 28 oz. can fire roasted diced tomatoes

1 – 15 oz. can chickpeas, skins removed, rinsed and drained

2 cups (½-inch) cubed sweet potatoes

2 cups chopped fresh or frozen kale

3 cups low-sodium beef broth

2 T. fresh lemon juice

Greek yogurt, chopped cilantro or parsley, for serving

 

Using a large Dutch oven, heat oil over medium heat. Saute onion in oil until soft for about 5 – 7 minutes.

Add in lamb or desired meat, sautéing for 7 to 10 minutes, breaking apart with a large spoon. Add 1 T. additional oil if pan is too dry when using diced meat. Meat should be nicely browned and cooked through.

Stir in garlic, harissa, cumin, and salt, cooking until fragrant, about 1 minute.

Pour in tomatoes, stirring to combine, simmering uncovered 15 minutes for liquid to reduce. Scrape up any bits from bottom of pot if needed.

Stir in chickpeas, sweet potatoes, and kale. Pour in beef broth, pressing ingredients into liquid and simmer uncovered for 20 to 30 minutes or until potatoes are fork tender and chili has thickened. Taste for additional seasoning before removing from heat.

Before serving stir in lemon juice. Ladle chili into desired serving bowls and serve with Greek yogurt and chopped cilantro or parsley. Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

 

Makes 6 servings.

Recipe slightly adapted from www.feedmephoebe.com