Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb (680 g) ground lamb or beef
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1–1 1/2 tsp kosher salt, plus more to taste
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
- 2 cups (480 ml) low-sodium beef or chicken broth
- 1–2 tbsp harissa paste (to taste)
- 2 tbsp fresh lemon juice
- Optional: 1/4 cup chopped dried apricots or golden raisins
- To serve: Greek yogurt, chopped cilantro or parsley, lemon wedges
Do This
- 1. Prep onion, carrot, bell pepper, garlic, and drain/rinse chickpeas.
- 2. Brown lamb or beef in olive oil over medium-high heat, breaking it up; drain excess fat.
- 3. Add onion, carrot, and bell pepper; cook until softened. Stir in garlic.
- 4. Stir in tomato paste, cumin, coriander, smoked paprika, cinnamon, ginger, salt; cook 1–2 minutes.
- 5. Add crushed tomatoes, chickpeas, broth, harissa, and optional dried fruit; bring to a simmer.
- 6. Simmer on low 20–25 minutes until thickened. Finish with lemon juice, adjust seasoning, and serve with yogurt and herbs.
Why You’ll Love This Recipe
- All the coziness of chili, with warm Moroccan-inspired spices like cinnamon, cumin, and coriander.
- Harissa and chickpeas add gentle heat, depth, and satisfying texture.
- Great with lamb or beef, and easy to adapt for milder or spicier tastes.
- Perfect make-ahead meal; the flavors get even better the next day.
Grocery List
- Produce: 1 large onion, 1 medium carrot, 1 red bell pepper, 4 cloves garlic, 1 lemon, fresh cilantro or parsley (for serving)
- Dairy: Plain Greek yogurt or labneh (for serving)
- Pantry: Ground lamb or beef, olive oil, tomato paste, crushed tomatoes (28 oz can), chickpeas (2 × 15 oz cans), low-sodium beef or chicken broth, harissa paste, ground cumin, ground coriander, smoked paprika, ground cinnamon, ground ginger, kosher salt, black pepper, dried apricots or golden raisins (optional), honey or sugar (optional), bay leaf (optional), couscous, rice, or crusty bread (for serving)
Full Ingredients
For the Moroccan-Spiced Chili
- 2 tbsp olive oil
- 1 1/2 lb (680 g) ground lamb or beef (or a mix of both)
- 1 large yellow onion, finely chopped (about 2 cups)
- 1 medium carrot, diced small
- 1 red bell pepper, diced small
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp smoked paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp freshly ground black pepper
- 1–1 1/2 tsp kosher salt, plus more to taste
- 1 can (28 oz / 800 g) crushed tomatoes
- 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed (about 3 cups cooked)
- 2 cups (480 ml) low-sodium beef or chicken broth
- 1–2 tbsp harissa paste, to taste (start with 1 tbsp for gentle heat)
- 1 small bay leaf (optional)
- 1–2 tsp honey or sugar (optional, to balance acidity)
- 2 tbsp fresh lemon juice (about 1/2 large lemon), plus extra to taste
Optional Moroccan-Inspired Add-Ins
- 1/4 cup (40 g) chopped dried apricots or golden raisins
- Pinch of cayenne pepper, if you like extra heat
To Serve
- Plain Greek yogurt or labneh
- Fresh cilantro or flat-leaf parsley, chopped
- Lemon wedges
- Cooked couscous, rice, or warm crusty bread
Step-by-Step Instructions
Step 1: Prep your ingredients
Start by doing all your chopping so cooking feels relaxed and organized. Finely chop the onion, dice the carrot and red bell pepper into small, even pieces, and mince the garlic. Drain and rinse the chickpeas. If using dried apricots or golden raisins, chop them into small bits. Juice the lemon and set aside 2 tablespoons.
This is also a good time to measure out your spices (cumin, coriander, smoked paprika, cinnamon, ginger, salt, and pepper) into a small bowl so you can add them all at once later.
Step 2: Brown the lamb or beef
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil. When it shimmers, add the ground lamb or beef. Use a wooden spoon to break the meat into small crumbles.
Cook for 6–8 minutes, stirring occasionally, until the meat is nicely browned and no longer pink. If there is a lot of fat in the pot, carefully spoon off and discard most of it, leaving about 1 tablespoon behind for flavor. Transfer the browned meat to a bowl and set aside if your pot feels crowded, or push it to one side if there is space.
Step 3: Soften the aromatics
Add the remaining 1 tablespoon olive oil to the pot if it looks dry. Lower the heat to medium. Add the chopped onion, carrot, and red bell pepper. Cook, stirring often, for 6–8 minutes until the vegetables are softened and the onion is turning translucent. Scrape up any browned bits from the bottom of the pot; they add flavor.
Add the minced garlic and cook for 30–60 seconds more, just until fragrant. Avoid browning the garlic, as it can turn bitter.
Step 4: Toast the spices and tomato paste
Stir the tomato paste into the vegetables and cook for 1–2 minutes, letting it darken slightly in color. This step caramelizes the tomato paste and deepens the flavor of your chili.
Sprinkle in the cumin, coriander, smoked paprika, cinnamon, ground ginger, black pepper, and 1 teaspoon of the kosher salt. Stir constantly for about 1 minute to lightly toast the spices. They should smell very aromatic. Keep the heat at medium so the spices do not burn.
Step 5: Build the chili base
Return the browned meat (along with any juices) to the pot if you removed it earlier. Pour in the crushed tomatoes and broth, then add the chickpeas, harissa paste, and bay leaf if using. Stir well to combine everything, making sure the harissa is fully dissolved into the liquid.
If you are using dried apricots or golden raisins, stir them in now. They will plump up as the chili simmers and add a gentle sweetness that echoes Moroccan tagine flavors. If your tomatoes taste very sharp, you can also add 1–2 teaspoons of honey or sugar to round things out.
Bring the mixture just up to a gentle boil over medium-high heat, then immediately reduce the heat to low so it settles into a steady simmer (around 185–195°F / 85–90°C if you are curious).
Step 6: Simmer until rich and fragrant
Simmer the chili uncovered for 20–25 minutes, stirring occasionally, until it has thickened and the flavors taste melded. The chickpeas should be very tender but not falling apart, and the sauce should be glossy and spoonable, not soupy. If it ever starts to stick on the bottom, turn the heat down a bit and splash in a little more broth or water.
During the last 5 minutes of cooking, stir in the lemon juice. Taste and adjust: add more salt if needed, more harissa for heat, or a squeeze of extra lemon if you like things brighter. Remove and discard the bay leaf before serving.
Step 7: Serve and garnish
Ladle the Moroccan-spiced chili into warm bowls. Top each serving with a generous spoonful of Greek yogurt or labneh, and swirl it lightly into the surface. Sprinkle with chopped cilantro or parsley. Add a small drizzle of olive oil or a tiny extra dab of harissa on top if you like a bit of drama.
Serve with lemon wedges on the side, plus couscous, rice, or crusty bread to soak up the rich, aromatic sauce.
Pro Tips
- Choose your protein: Lamb gives a deeper, more traditional North African character, while beef offers a milder flavor that picky eaters might prefer. A 50/50 mix is a great compromise.
- Control the heat with harissa: Start with 1 tablespoon for gentle warmth, then add more at the end if you want a spicier bowl. Harissa brands vary, so taste as you go.
- Let it simmer: The extra 10–15 minutes of gentle simmering is where the magic happens. The spices mellow, the chickpeas absorb flavor, and the sauce thickens beautifully.
- Adjust the texture: If your chili is too thick, stir in a splash of broth or water. Too thin? Simmer uncovered for another 5–10 minutes until it reduces to your liking.
- Even better next day: Like most chilis and stews, the flavors deepen overnight. Make it ahead if you can.
Variations
- Vegetarian version: Skip the meat and sauté the vegetables in 2–3 tbsp olive oil. Add an extra can of chickpeas and 1 cup of cooked lentils, or a handful of bulgur wheat, for body and protein. Use vegetable broth instead of beef/chicken.
- Slow cooker adaptation: Brown the meat and sauté the aromatics and spices on the stovetop as directed, then transfer everything (including tomatoes, chickpeas, and broth) to a slow cooker. Cook on Low for 6–8 hours or High for 3–4 hours. Stir in lemon juice at the end.
- Extra smoky and spicy: Add 1 additional teaspoon smoked paprika and a pinch of cayenne. Use a smokier harissa, and finish with a drizzle of good-quality extra-virgin olive oil.
Storage & Make-Ahead
Let the chili cool to room temperature, then transfer it to airtight containers. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much.
For longer storage, freeze in well-sealed containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating. If you are planning ahead, you can make the chili a day in advance; many people find the flavors even better on day two. Add fresh lemon juice and garnishes just before serving for the brightest taste.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without toppings or sides, using lean ground beef): about 450 calories, 26 g protein, 22 g fat, 34 g carbohydrates, 8 g fiber, 9 g sugars, and 800 mg sodium. Using lamb will increase the fat and calorie counts slightly. Adding yogurt and couscous or bread will add additional calories and nutrients.
