- 1 C dried or 15 OZ canned garbanzo beans (soak overnight if using dried, drained and rinsed if using canned)
- 1 LB lamb or beef (stew meat cut into 2″ cubes)
- 2 TBSP olive oil
- 1 LG onion (diced fine)
- 6 cloves galic (minced)
- 3-4 LG carrots (diced fine)
- 2 ribs celery (diced fine)
- ¼ C cilantro, divided (minced)
- ¼ C parsley, divided (minced)
- 1 TBS salt
- ½ TSP black pepper
- 2 TSP ground ginger
- 1½ TSP paprika
- 1 TSP tumeric
- 1 TSP cumin
- ¼ TSP cinnamon
- 8 OZ tomato puree
- 3 C stock
- 5-7 C water
- 1 C red lentils
- Cornstarch slurry: 2 TSP cornstarch + 2 TSP water
- 1 C broken vermicelli noodles or white rice
- Splash lemon juice
- In a heavy 6 QT pot over medium-high heat add the oil and brown the meat. Remove the meat from pot and set aside. Drain the excess fat from the pot.
- Add the onion, carrot, celery, garlic, and half of the cliantro and parsley and sautee until onions are translucent. Stir in all the spices and allow to toast.
- Add the tomato paste and stir to combine and coat.
- Add the stock, water, chickpeas and lentils (and rice if using). Cover and simmer over low for 25 – 30 minutes or until the beans, lentils and meat are cooked through.
- Near the end of cooking add the cornstarch slurry and allow to thicken.
- Add the rice noodles (if using) and allow a few minutes to cook through.
- Add a dash of lemon juice to taste and the rest of the herbs.
Yields 8 servings.
Calories: 397 | Total Fat: 16.4g | Saturated Fat: 6.5g | Cholesterol: 81.6mg | Sodium: 384mg | Carbs: 32.5g | Fiber: 5.2g | Sugars: 7.1g | Protein: 28.7g