Crispy Chickpeas with Beef
Tags: Beef Dinner
Yield: 4
- ½ to 1 pound ground beef or other meat
- 4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
- 2 teaspoons ground cumin
- 1 ancho or chipotle chile, soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder
- 2 teaspoons minced garlic
- Salt and pepper
- 1 tablespoon extra virgin olive oil
- Minced cilantro or parsley for garnish (optional)
- Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
- Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
- Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
- This dish can be varied a lot. Try aleppo pepper instead of chili powder or garam masala instead of cumin. Try serving over rice, pita, or bulgar. Also, can add garlic and/or onion.
