This Moroccan-style Lamb and Chickpea Chili is a rich, warmly spiced one-pot meal packed with tender ground lamb, sweet potatoes, chickpeas, and Tuscan kale, all simmered together in a fragrant tomato base.
When the weather cools and you’re craving something hearty and full of spice, this is exactly what you’ll want bubbling away on the stove. Cosy and nourishing, it comes together in under an hour — perfect for a comforting weeknight dinner or make-ahead meal. A bright squeeze of lemon and a cool spoonful of Greek yoghurt at the end bring every flavour to life. Simple enough for a busy weeknight, yet special enough to make you slow down and savour every bite.
What’s in This Moroccan-Style Lamb Chili
Here’s what makes this lamb and chickpea chili so irresistible — simple, wholesome ingredients that bring just the right mix of warmth, balance, and comfort:
- Ground lamb – If your butcher doesn’t have it on hand, simply ask as they can often grind it fresh for you.
- Sweet potatoes – a little sweet, a little creamy, and the perfect way to round out the bold spices.
- Broth – I like to use a high-quality bone broth. It brings a deeper, savoury richness to this dish, and as a bonus, it’s packed with nutrients that support joint health and keep your skin glowing.
- Chickpeas (garbanzo beans) – for texture, protein, and that satisfying bite in every spoonful.
- Harissa & cumin – the heart of North African cooking, adding smoky depth and gentle heat.
- Crushed tomatoes – build a rich, hearty base that ties everything together.
- Tuscan kale – brings colour, nutrients, and a touch of earthiness. Curly kale works too, and if you’re using spinach, stir it in right at the end.
- Lemon juice & parsley – brighten all the warm flavours and bring a little lift to the finish.
- Greek yoghurt – the cool, creamy contrast to all those spices.
Tip: I love using a dry harissa spice blend, but harissa paste works well too.
One Pot Moroccan Chili — So Easy, so Good!
This Moroccan-style lamb chili is the kind of easy, one-pot meal that makes you wonder why you ever bothered with anything more complicated. A few pantry spices, some simple chopping, and dinner basically cooks itself.
Uisng a Dutch Oven or large pot, start by softening your onions in a splash of olive oil — the beginning of all good things. Add the lamb and let it sizzle until it’s beautifully browned and crumbly. Toss in the garlic, harissa, cumin, and salt, and give it a stir until the kitchen smells like magic.
Next, pour in the tomatoes, scrape up all those golden bits from the pan, and let it simmer into something rich and saucy. Add the sweet potatoes, chickpeas, and broth, then let it all bubble away until tender. Finish with a handful of kale and a good squeeze of lemon for that fresh, bright finish.
Easy, comforting, and big on flavour, this is a one-pot dinner you’ll want on repeat.
Full recipe with exact quantities and instructions below!
Why I Love This Lamb and Chickpea Chili
- One-pot meal: Everything cooks together for minimal washing up.
- Balanced and hearty: Protein, veg, and fibre all in one comforting bowl.
- Warming but not spicy-hot: Harissa brings gentle warmth, not heat.
- Perfect for meal prep: Flavours deepen beautifully overnight.
- Flexible: Easily adapted for vegetarians or with different proteins.
If this Moroccan Lamb and Chickpea Chili recipe hits the spot, you’ll love these other flavour-packed favourites:
- Lentil Pie with Sweet Potato – A cosy vegetarian bake with lentils, sweet potato, and warm Moroccan spices under golden puff pastry.
- White Bean Stew – A quick, hearty tomato-based stew with creamy white beans and bold seasoning.
- Moroccan-Style Quinoa Salad – Fresh, zesty, and full of texture with quinoa, citrus, and herbs.
- Moroccan-Spiced Cauliflower and Potatoes – Roasted veggies tossed in ras el hanout and served with a tangy herb yoghurt sauce.
- Middle Eastern Lamb Stew – Tender lamb slow-cooked with chickpeas and aromatic spices.
If you’re anything like me, you’ll be making this Moroccan Lamb Chili on repeat! It’s that perfect mix of cosy, hearty, and just a little bit exotic. And because I’m all about celebrating good food and good inspiration, it’s only fair to give credit where it’s due:
Recipe lightly adapted and inspired by Feed Me Phoebe’s Moroccan Lamb Chili.
Lamb and Chickpea Chili with Sweet Potatoes & Kale
This Moroccan-style Lamb Chili is a hearty one-pot meal made with ground lamb, sweet potatoes, chickpeas, and kale in a warmly spiced tomato sauce. It’s easy, flavourful, and ready in under an hour.
Ingredients
- 1,5 tablespoons olive oil
- 2 small yellow onions, finely diced
- 400 g ground lamb
- 3 garlic cloves, minced
- 1 tablespoon harissa spice mix (or harissa paste)
- 1 tablespoon ground cumin
- 1 teaspoon sea salt
- 2 x 400 g cans crushed tomatoes
- 1 x 400 g can chickpeas, rinsed and drained
- 1 medium sweet potato, peeled and cut into 1,5 cm cubes
- 1 1/2 cup beef broth plus more to thin if needed
- 150-200 g Tuscan kale (or curly kale), stems removed and leaves chopped into ribbons
- 1-2 tablespoons freshly squeezed lemon, or to taste
- Chopped flat-leaf parsley, to garnish
- Greek yogurt, to serve
Method
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Sauté the aromatics: Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onions and sauté until softened, about 4–5 minutes.
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Brown the lamb: Add the ground lamb and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.
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Add the spices: Stir in the garlic, harissa, cumin, and salt. Cook for 30–60 seconds, stirring often, until fragrant.
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Simmer with tomatoes: Add the tomatoes, scraping up any browned bits from the bottom of the pan. Lower the heat and simmer for about 10 minutes, until the sauce thickens and the flavours deepen.
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Add vegetables and finish cooking: Stir in the sweet potatoes, chickpeas, and broth. Bring to a boil, then reduce the heat to low and simmer, partially covered, for 15 minutes. Add the kale and cook for another 5–10 minutes, or until the sweet potatoes are tender and the kale is softened.
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Finish and serve: Remove from the heat, stir in the lemon juice, and taste for seasoning. Serve garnished with chopped parsley and a dollop of Greek yoghurt. Enjoy!
Notes
- I recommend using Spicebar’s Harissa spice blend for this recipe. It’s made from high-quality ingredients — chilli flakes, red pepper, Kalahari desert salt, cumin, coriander seeds, garlic, and Piment d’Espelette — for a perfectly balanced, aromatic heat. Unpaid mention!
- Using dried chickpeas: Soak overnight and drain. Transfer to a large pot, cover with twice their volume in water, and bring to a boil. Cover, reduce the heat, and simmer for about 1 hour, until tender. Drain and store in the fridge for up to one week.
- Make ahead: This Moroccan lamb chilli tastes even better the next day as the flavours meld beautifully overnight.
- Vegetarian option: Swap the lamb for lentils for a hearty, plant-based version.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Recipe lightly adapted and inspired by Feed Me Phoebe’s Moroccan Lamb Chili
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