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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 is simple, yet satisfying. I’ve made this using lamb, antelope, venison, and goat. All are wonderful. Beef, a rarity in our home, should also work well but will be milder.

Garbanzo Beans and Sprouted Wheat

Millie Copper

Adapted from this recipe.

Print Recipe

Course Main Course

Ingredients

3/4 pounds stew meat your choice of lamb, antelope, venison, beef, or goat
1 onion chopped
sea salt pepper to taste
ground black pepper to taste
4 cups cooked garbanzo beans or use sprouted and cooked garbanzo beans for extra digestibility
2 tablespoons butter
2 cups sprouted wheat see how to sprout wheat*
1 tablespoon fresh mint chopped or 1/2 teaspoon dried mint
Yogurt

Instructions

Put stew meat 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.