This recipe is inspired by the flavors of Northern Africa, creating a deliciously filling and satisfying bowl of chili. Made with Castillo de Canena Harissa Olive Oil as our sauteing and simmering oil of choice. This way we could infuse every bite of our chili with those warm and zesty flavors of Arbequina extra virgin olive oil, red chili peppers, garlic, coriander, and caraway. The combination of ground lamb, chickpeas, and bell peppers further infuses this chili with those iconic flavors of Morocco and Northern Africa, umami-rich and pleasantly savory. An enjoyable meal for the colder weather.
Chili Marrakesh
Ingredients:
3 tablespoons (45ml) Castillo de Canena Harissa Olive Oil
4 each (20g) garlic cloves, peeled and minced
½ cup (70g) yellow onion, peeled and chopped
½ cup (70g) red bell pepper, chopped
½ cup (70g) green bell pepper, chopped
1 teaspoon (8g) fresh ginger, peeled and minced
1 teaspoon (10g) salt
1 teaspoon (2g) ground cumin
½ teaspoon (1g) ground coriander
½ teaspoon (1g) smoked paprika
1 pound (450g) ground lamb
1 can (14.5 ounce or 439g) chickpeas, drained and rinsed
1 can (14.5 ounce or 411g) diced tomatoes
1 cup (237ml) beef broth
4 tablespoons (60g) tomato paste
Cooked yellow rice or couscous, for serving
Fresh cilantro, chopped, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Once hot, add the garlic, onion, bell peppers, and ginger. Sauté for 3 minutes or until slightly tender.
2. Add the salt, cumin, coriander, and paprika to the pot, stir to combine with the veggies, and sauté for 1 minute more.
3. Add the ground lamb to the pot, stir to combine, and cook, stirring occasionally, until browned and cooked through, about 5 minutes.
4. Add the chickpeas, diced tomatoes, beef broth, and tomato paste to the pot, stir to combine, and bring to a simmer.
5. Once simmering, reduce the heat to medium-low, and cook for 30 minutes, stirring occasionally.
6. Divide chili between bowls and serve with yellow rice or couscous. Sprinkle the bowls with chopped cilantro.
