Bison and Chickpea Fusion with Coriander and Smoked Paprika

Ingredients

• 1 tablespoon olive oil
• 1 pound ground bison
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons coriander seeds, toasted and crushed
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 can chickpeas, drained and rinsed (15 ounces)
• 1 can diced tomatoes (14.5 ounces)
• 3/4 cup beef stock
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 lemon, cut into wedges

Method

1. 1

   Toast the coriander seeds in a dry 9-inch skillet over medium heat for 1 to 2 minutes until fragrant, then crush with a mortar and pestle or the flat side of a knife.

   1:00 · Toast coriander seeds
2. 2

   Heat the olive oil in the same skillet over medium-high heat. Add the ground bison and cook, breaking it up with a spatula, for 6 to 8 minutes until browned.

   6:00 · Brown bison
3. 3

   Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened.

   4:00 · Cook onion
4. 4

   Stir in the garlic, crushed coriander, smoked paprika, cumin, and cayenne, and cook for 1 minute until fragrant.

   1:00 · Bloom spices
5. 5

   Add the chickpeas, diced tomatoes, and beef stock. Season with salt and pepper, and stir to combine.

6. 6

   Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, until the sauce thickens slightly.

   20:00 · Simmer bison and chickpeas
7. 7

   Taste and adjust seasoning as needed, then remove from heat and stir in half of the chopped cilantro.

8. 8

   Spoon into bowls, garnish with remaining cilantro, and serve with lemon wedges.