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Bison, Chickpea, Lentil Stew Recipe

Nourish your soul with a bowl of homemade bison, chickpea, lentil stew.



This recipe makes 8 servings.


Ingredients:

1/4 cup(s) extra virgin olive oil, plus more for garnishing soup


1 cup(s) white onions, diced


3 tri-colored bell peppers, chopped


5 garlic cloves, minced or thinly sliced


1 Lb H-E-B Natural Ground Bison


2 Tsp coriander


1 Tbsp Adams Reserve Za'Atar Seasoning


2 Tsp cumin


1 Tbsp Central Market Organics Whole Mediterranean Oregano


30 Oz Central Market Organics Garbanzo Beans, drained and rinsed


3 cup(s) vegetable stock


1/3 cup(s) limes, juiced


Instructions:

1. Set a large Dutch oven over medium heat. Add olive oil and allow to get hot. Add onions, peppers, and garlic then stir-fry until peppers are just soft, approximately 6 to 8 minutes.


2. Add bison, coriander, za'atar, cumin, oregano, and a generous pinch of salt and pepper. Continue to cook until bison starts to brown slightly.


3. Next, add garbanzo beans, veggie stock and lime juice. Bring to a simmer and allow to cook at least 30 minutes or until liquid has reduced slightly.


4. To serve, ladle soup into bowls.


5. Chef's Note: It is optional but almost necessary to me to garnish with fresh mint, olive oil and pine nuts. Season to taste as needed. Garnish as desired.


I added a cup of green lentils and extra organic chicken broth while using a slow cooker for about 6 hours. I also used carrots instead of bell peppers. I also add extra lemon and Himilayan salt for extra flavor!



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