Lamb & Black-Eyed Pea Chili


2 tablespoons
coconut oil (enough to coat the bottom of the soup pot)
4 tablespoons
Ras el Hanout
onion (diced)
2" piece fresh ginger root (peeled and minced)
1 pound
ground lamb
1 pound
black-eyed peas (soaked overnight)
(15 oz) can coconut milk
additional diced vegetables (optional)
hot sauce (optional)

Additional Notes

Ras el Hanout is a North African spice blend. There are several recipes online (e.g., at or you can substitute curry powder instead.


Drain the black-eyed peas that you soaked overnight, into a pot. Add enough fresh water to cover the peas and cook for a half hour or so, until nearly done.

Heat the coconut oil in another soup pot, swirling it to coat the bottom of the pan. Add the spice mixture and fry it in the oil, stirring constantly for about a minute, being careful not to let it get smoky. Add salt, onion, and ginger root, and keep stirring as they fry in the spice blend. Add the lamb, stirring and breaking it up as it cooks, until the lamb is browned.

Drain the peas, saving the liquid. Add the drained peas to the lamb pot, adding enough of the cooking liquid to produce a thick stew. Let everything simmer together for at least 20 mins. Season to taste and serve.  (Recipeā™¦521)

Dietary Preferences: