Moroccan Lamb Chili with Sweet Potatoes

Moroccan Lamb Chili with Sweet Potatoes

from feedmephoebe.com
50 min

This ground lamb chili recipe is flavored with Moroccan-inspired spices, harissa paste, and uses chickpeas instead of beans. The addition of sweet potato and kale makes it a complete gluten-free dinner.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion (finely diced)
  • 1 pound ground lamb
  • 4 garlic cloves (minced)
  • 1-2 tablespoon harissa ((Moroccan chile paste))
  • 1 tablespoon ground cumin
  • 2 teaspoons sea salt
  • One 28-ounce cans fire roasted diced tomatoes
  • One 15-ounce cans chickpeas (rinsed and drained)
  • 1 medium sweet potato (peeled and cut into ½-inch cubes (about 2 cups))
  • 2 cups beef stock or water
  • 2 cups frozen or fresh chopped kale
  • 2 tablespoons lemon juice
  • Greek yogurt (for serving)

Directions

  1. 1

    In a large stockpot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.

  2. 2

    Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.

  3. 3

    Serve the chili with Greek yogurt and garnish with fresh chopped parsley or cilantro.

Moroccan Lamb Chili with Sweet Potatoes Recipe | Only Recipes