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!