Looking for a new garbanzo bean recipe, I found a very promising one titled simply Garbanzo Beans and Bulgur. My only problem with the recipe was my lack of bulgur in the house. But I do have wheat that I thought might substitute well if I sprouted it. Boy did it! This recipe was a hit.
The flavor was quite pleasant and the lamb in the recipe was very tasty. Unfortunately, this recipe used my last package of lamb stew meat. I do think that it will be just as tasty with antelope or venison which I still have plenty of and plan to use next time. I think goat would also work well in this.
Garbanzo Beans and Sprouted Wheat (adapted from this recipe)
3/4 pounds (give or take) lamb, antelope, venison or goat stew meat
1 onion, chopped
Salt and pepper to taste
4 cups cooked garbanzo beans
2 Tablespoons butter
2 cups sprouted wheat (how to sprout wheat)
1 Tablespoon fresh mint, chopped or 1/2 teaspoon dried mint
Put lamb in saucepan and cover with water. Add onions, salt and pepper. Cover with lid and simmer for 45 to one hour until tender. In a cast iron skillet gently melt the butter. Add the sprouted wheat and lightly toast. Add the garbanzo beans and toasted sprouts to the lamb. If using dried mint add now. Simmer for 10 minutes or so to allow the flavors to meld. If using fresh mint add at the end of cooking time. Serve topped with yogurt.
Photo Credit: NourishingCook on Flickr