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Lamb, Squash + Chickpea Chili

Prep Time20 mins
Cook Time30 mins
Servings: 6
Author: Tisha Riman | The Nourished Mind

Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 1 lb ground lamb
  • 3 cloves garlic minced
  • 1 tbsp harissa paste
  • 2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 28 oz can diced tomatoes
  • 2 cups vegetable broth
  • 3 cup butternut squash cubed 1/2 inch (about 1 small squash)
  • 1 can chickpeas drained and rinsed
  • 2 tsp tapioca flour optional
  • 1 cup baby kale
  • salt to taste

Instructions

  • In a large pot, heat olive oil on medium-low heat. Add onions and lamb, and cook until lamb is mostly cooked and golden brown.
  • Add in garlic, harissa, cumin and cinnamon, and cook until fragrant, about 3-5 minutes.
  • Add in canned tomatoes, vegetable broth, squash and chickpeas. Simmer on medium-low heat until squash is fork tender, about 20-30 minutes.
  • If the chili needs thickening, stir in 2 tsp of tapioca flour, and allow to simmer for a few minutes.
  • Stir in kale, and season with salt.

Notes

Adapted from Feed Me Phoebe