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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
1 medium onion, chopped |
1 large red bell pepper, chopped |
4 cloves garlic, minced |
8 ounces ground lamb |
8 ounces 93%-lean ground turkey |
3/4 teaspoon salt |
4 plum tomatoes, chopped |
1 15-ounce can chickpeas, rinsed |
2 tablespoons harissa (see note) or 1 tablespoon chili powder |
1/4 teaspoon ground cinnamon |
2 tablespoons chopped fresh cilantro or mint |
Directions:
1. PREPARATION
2. 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).
3. TIPS & NOTES
4. Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
5. Note: Harissa is a fiery Tunisian chile paste commonly used in North African cooking. Find it at specialty-food stores or online or . Different brands of harissa vary in heat, so taste it and add accordingly.
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