Sloans Creek Farm ~ Dodd City, TX ~ AGA Member
- 1 cup dried chickpeas
- 1 tablespoon of butter
- 1 tablespoon of virgin olive oil
- 1 medium sweet onion, finely chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of celery powder
- 1 teaspoon of dried rosemary
- 1/2 lb. Grassfed lamb chops or leg roast, deboned and cut into 1/2” cubes
- 2 large jalapeno or pablano peppers, seeded, veined, and coarsely chopped
- 2 large fresh, heirloom, tomatoes, coarsely chopped
- 1 teaspoon of Red Bell Pepper Paste
- 2 cups of hot water
- Salt and pepper, to taste
Note: When available use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.
Soak the chickpeas overnight in salted water to cover. Drain the chickpeas place in pot, and cover with water. Then add garlic powder, celery powder, and rosemary to the chickpeas, and bring to a boil. Reduce heat to simmer and cook, uncovered, for 50 minutes. Drain well.
In a 3 to 4 qt. pot, melt the butter and oil over high heat. Add the onions and sauté, stirring, for 5 minutes. Add the lamb and continue cooking and stirring on high heat for 3 to 4 minutes. Add the green peppers, tomatoes, and bell pepper paste. Stir to mix well, cook 2 more minutes, then add the hot water. Cover, bring to a boil, reduce the heat to simmer, and cook for 30 minutes.
Add the drained chickpeas, salt and pepper to taste, cover and simmer for 40 to 45 minutes. This is supposedly adapted from a Turkish recipe.