Crispy Chickpeas With Beef
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½ to 1pound ground beef or other meat
- 4cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
- 2teaspoons ground cumin
- 1ancho or chipotle chile, soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder
- 2teaspoons minced garlic
- Salt and pepper
- 1tablespoon extra virgin olive oil
- Minced cilantro or parsley for garnish (optional)
Nutritional analysis per serving (4 servings)
584 calories; 26 grams fat; 7 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 57 grams carbohydrates; 16 grams dietary fiber; 10 grams sugars; 33 grams protein; 756 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.
Private Notes
Comments
suggestions from our family (my husband hails from the Levant): (1) fry onions along with the meat, (2) coriander is another good addition to the spice mix, (3) add lemon juice & chopped sun-dried tomatoes at the end to help with dryness, (4) serve with a side of arugula drizzled with lemon juice & salt
This is basically a quicker, simpler version of the Indian dish chole keema, which I make often. If you have it, I would use garam masala instead of the cumin in this recipe for a better depth of spice flavors. A heavy pinch of sugar is also a nice counterbalance to the spices.
How about Bulgar wheat? And please, no turkey(smells like singed feathers); use 1/2 lb ground lamb or beef w. your spices-cumin, turmeric, Aleppo pepper (Amazon) would go great for a little heat, real garlic, all in olive oil (margarine-I cringe). This is a mid-eastern style dish. Saute meat, then drain fat in colander to omit grease. Cilantro, absolutely. Lemon juice is also a plus. I've been making takes on this for years.
Great recipe. Did not have chipotle, so I doubled the chile powder and garlic, added a teaspoon of smoked paprika, and a quarter teaspoon of cayenne (we like it a little spicy), and doubled the garlic. Depends on your taste!
Pretty bland all right. Luckily, I read some of these comments and added onion and bloomed the spices with oil. We did use “plant-based crumbles” in place of the meat for my vegetarian husband, but even with extra cumin, garam masala, coriander, lemon juice, sumac, and tomatoes, we still found it bland… The cilantro was good but not enough to punch it up enough for us.
If you don't have any ancho or chipotle, you can use smoked paprika as substitute. Works well, tastes great. This recipe also works great with ground lamb. Lots of chopped parsley or cilantro with some chopped red and a squeeze of lemon really add a nice zing.