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Chickpea Shola

Chickpea Shola

Entrees

Course

Pulse Type

Beans

Occasion

Healthy Comfort Foods

Nutrition

7g+ protein

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

4 cups Extra Long Grain Rice
1 cup Mung Beans
5 cups Water
4 cups Beef Broth
1 cup Tomato Sauce
3/4 cup Oil
1 15 oz. can Chickpeas
3/4 cup Cilantro Chopped
2 Tbsp. Salt
1 Tbsp. Black Pepper
1 Tbsp. No-Salt Seasoning Mix
1 Tbsp. Dill

Beef Topping

1 lb. Ground Beef
1 8 oz. jar Tomato Sauce
2 cloves Garlic Minced
1 tsp. Chili Powder
1 tsp. Cumin
1 tsp. Coriander
1 tsp. Turmeric
1/2 tsp. Cinnamon
1 tsp. Salt

Yogurt Mix

1 cup Greek Yogurt
2 tsp. Garlic Minced
Dried Mint
Hot Oil

Instructions

Preheat oven to 380 degrees.
Rinse your rice and mung beans thoroughly.
For best results, boil mung beans for 15-20 minutes beforehand. This is if you have full mung beans. There are split versions that won’t need to be boiled beforehand.
Add mung beans to a large Dutch oven, then add water, beef broth, tomato sauce, oil, chickpeas, seasonings, and cilantro. Mix together and bake covered for 1 hour at 380 degrees or until the Mung Beans are fully cooked/soft. Add more beef broth if the mixture appears too dry.
Mix shola, cover with a paper towel, place the lid back on and bake for an additional 10 minutes.
Meanwhile, cook your ground beef. Add one tablespoon oil to a large skillet. Add ground beef and minced garlic, chili powder, cumin, coriander, turmeric, cinnamon, salt and tomato sauce. Cook until beef is browned and mixture is fragrant, about 8-10 minutes.
Let simmer.
Lastly, prepare your garlicky yogurt: add minced garlic to your Greek yogurt.
Serve shola with garlic yogurt, ground beef mixture, dried mint and a drizzle of hot oil on top, if desired. Enjoy!