Thursday, February 6, 2014

The Foodie Files

I wandered around the grocery store today looking for warm, hearty meal inspiration to fend off the cold and landed on a delicious lamb and chick pea chili that did not disappoint!  I used a variation of a recipe I first spotted here and was thrilled to discover it's a true 30 minute (or less) meal.  Add this one to your winter repertoire for a real treat!

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 large bell pepper, chopped (I used orange but red would work, too)
4 cloves garlic, minced
16 ounces ground lamb
4 medium tomatoes, chopped
3/4 cup yellow cherry tomatoes, chopped
1 15-ounce can chickpeas, rinsed
1 tsp chili powder
2 tablespoons chopped fresh cilantro
Salt and pepper to taste

Heat oil in a large saucepan over medium heat.  Add onion, bell pepper and garlic and cook, stirring occasionally, until onions and peppers begin to soften, about 3-5 minutes.  Add lamb, salt and pepper, then stir until brown, about 5 minutes.  Drain excess fat, then add tomatoes.  Cook 5 minutes more.  Add chili powder and salt and pepper to taste.  Lastly, add chickpeas, stir, then immediately remove from heat.  Serve garnished with cilantro (trust me, it really makes a world of difference).


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