EatSmart Meals

The flavors in this dish are so elegant and pleasing while the preparation is simple and easy.

2 tablespoons avocado oil or coconut oil

1 medium onion finely diced

1 pound organic ground lamb 

4 garlic cloves minced or pressed

1-2 tablespoon harissa (Moroccan chile paste)

1 tablespoon ground cumin 

2 teaspoons sea salt 

One 28-ounce cans organic fire roasted diced tomatoes

One 15-ounce cans organic chickpeas rinsed and drained

1 medium sweet potato peeled and cut into ½-inch cubes (about 2 cups)

2 cups grass fed beef stock or water

2 cups frozen or fresh spinach

2 tablespoons fresh lemon juice

Organic Greek yogurt for serving

In a large stockpot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes. 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 the extra spice), cumin, and salt. Cook for about one minute to incorporate. Pour in the tomatoes and simmer until the liquid has reduced 15 minutes.

Stir in the chickpeas, sweet potatoes, and spinach. 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.

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