Chickpea Shola
Ingredients
- 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!
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