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Beef with Chick Peas
From Superior Seasons
<p>My husband (who is not normally a cook) made this for my first meal at home after our first child was born.</p> <p>Beef and Chick Peas<br /> 2 lbs ground beef <br /> 1 chopped onion<br /> 4 cloves garlic, minced<br /> 1 can chick peas, drained<br /> ¼ cup red wine<br /> 1/3 cup tomato paste (1/2 can)<br /> ¼ cup water<br /> ½ tsp ground allspice<br /> 2 tsp dried mint, crushed<br /> S&P<br /> Basically you can just throw all this in a crock pot and put it on low for the day. If you have time you can brown the meat with the onion and garlic in a skillet first and add it to the other ingredients in the Crock Pot. <br /> Serve with rice and some sliced cucumbers or other crispy vegetable.</p> <p>6 Servings</p>Source: Modifications made to a recipe from New Crockery Cooker (Crock Pot) Cook Book (Entered by Jennifer Lailey)
Serves: 6
Ingredients
2 lbs
Ground Beef
1
chopped onion
4 cloves
garlic, minced
1 can
chick peas, drained
3/4
red wine
1/3 cup
tomato paste
1/4 cup
water
1/2 tsp
ground allspice
2 tsp
dried mint, crushed
to taste
salt and pepper
Step by Step Instructions
- Basically you can just throw all this in a crock pot and put it on low for the day. If you have time you can brown the meat with the onion and garlic in a skillet first and add it to the other ingredients in the Crock Pot. As an alternative to using canned chick peas, you can soak 1 cup of dried chick peas overnight. The next day, drain and cover with cold water, bring to a boil and simmer for 1 hour before adding to the above recipe. Serve with rice and some sliced cucumbers or other crispy vegetable.