Lamb & Chickpea Chili

From Eating Well Magazine
Serves 4

*canola oil
*1 medium onion, chopped
*1 large red bell pepper, chopped
*4 cloves garlic, minced
*1 lb. ground lamb
*3/4 tsp salt
*4 plum tomatoes, chopped
*15 oz. can chickpeas, rinsed
*1 tbsp chili powder
*1/4 tsp cinnamon
*2 tbsp cilantro or mint

Heat oil in a large saucepan. Add onion, bell pepper and garlic and cook until beginning to soften. Add lamb and salt and cook, stirring and breaking up with a spoon until no longer pink. Add tomatoes and cook until they release their juices, about 5 minutes. Add chickpeas, chili powder and cinnamon, cooking 1 minute more. Serve garnished with cilantro or mint.