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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
Adapted from this recipe.
- 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
- 2 tablespoons butter
- 2 cups sprouted wheat see how to sprout wheat*
- 1 tablespoon fresh mint chopped or 1/2 teaspoon dried mint
- 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.
Photo Credit: NourishingCook on Flickr