Janet Groene’s Cici Cassoulet
Picture sundown in the campground, when a chill steals over the landscape and your inner self longs for a warm hug from home cooking. This simple one-dish meal can be made in a slow cooker, saucepan, Dutch oven or instant pot. The lamb should be meltingly tender and the cici’s (also know as garbanzos or chickpeas) added last so they hold their shape.
Shower each serving with a drift of dried parsley flakes and pass around slabs of buttered French bread. Leftovers taste even better the second and third day. The carrot and celery are optional but add a little color.
2 pounds boneless lamb for stew
1 teaspoon each garlic powder, cinnamon and turmeric
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:
1 or 2 carrots, cut up
2 ribs celery, sliced
1 cup dry white wine or water
Cook on Low 6 to 8 hours, turn to High and stir in:
2 cups (or more to taste) chicken or beef broth
Garnish: minced parsley or dried parsley flakes
Cook 30 minutes more to heat chickpeas. Stir and serve in shallow soup plates with lots of crusty bread on the side. Seves 6 to 8.
See more of Janet Groene’s galley-ready RV recipes at