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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.
Course Main Course


  • 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


  • 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.
Keyword chick peas, garbanzo beans, sprouted wheat, stretchy beans

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