Janet Groene'sChickpea Cassoulet (cah-soo-LAY)
Lamb isn’t often used in camping recipes but it makes wonderful, one-dish RV meals. A little goes a long way when combined with meaty chickpeas. Here’s how.
2 pounds boneless lamb for stew
1 teaspoon turmeric
1 teaspoon cinnamon
2 tablespoons flour
½ teaspoon each salt, pepper
Put dry ingredients in a disposable bag with the lamb pieces and shake to coat them. Discard bag. Put lamb in a slow cooker with:
Large onion, diced
1 teaspoon minced garlic
1 cup dry white wine (use water if you prefer)
15-ounce can chicken or beef broth
Cook on Low 6 to 8 hours, turn to High and stir in:
2 cans, 15 ounces each, drained chickpeas
Cook 30 minutes more to heat chickpeas. Stir and serve in shallow soup plates with lots of crusty bread on the side. Makes 6 to 8 portions.
See more of Janet Groene’s galley-ready RV recipes at CampAndRVCook.