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Beef and Chickpea Stew
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Lean leg or shoulder of lamb or beef: 400-500 grams, cut into small pieces
Chickpeas: 1/2 cup
White beans: 1/2 cup (you can replace it with the same amount of chickpeas)
Onion: 1 large
Potatoes: 2- 3 medium
Tomato Paste: 1 tbsp
Turmeric: 1 tsp
Salt
Pepper
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- Leave the chickpeas and white beans in water overnight. Discard the water in the morning and wash them well.
2- Cut potatoes and onion into small wedges.
3- If you have a slow cooker, add everything to your slow cooker. Pour water into it till it covers all the ingredients. Season with salt and pepper and cook till chickpeas and white beans are cooked completely. Alternatively, you can cook them in a large pot on medium low-heat.
4- Add hot water during cooking if necessary.
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Preparation Time: |
Serves: |
| Recipe Origin: United States |
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Submitted by: |
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Jessica
Canada |
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| This recipe has been viewed 3116 times. |
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