Moroccan Lamb Chili with Sweet Potatoes, Chickpeas & Kale

In a large stockpot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant.

Carefully pour in the tomatoes and simmer, scraping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.

Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.

Serve the chili with Greek yogurt and garnish with fresh parsley or cilantro.

Note: To make this in a slow cooker or crockpot, simply continue until the addition of the stock but omitting the sweet potatoes and kale. Cook on low for 8 hours. When ready to eat, stir in the sweet potatoes and kale and cook on high until the potatoes are tender, about 30 minutes.