Crispy Chickpeas With Beef
Updated December 12, 2018
Craig Lee for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
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)
Nutritional analysis per serving (4 servings)
57 grams carbs; 54 milligrams cholesterol; 479 calories; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 16 grams fiber; 767 milligrams sodium; 37 grams protein; 10 grams sugar
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.
I used 2 peppers and didn't remove seeds. I also cooked up one potato and mixed it in towards the end(idea from one of these reviews). Also added lemon per someone on here. Perfect! The flavor was amazing, such a great recipe to build off of. I did notice it was dry tho....I'd love to hear tips to reduce that. Mine was a bit
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 easy and very tasty. I didn't have the chile so I subbed with diced green chilis in a can, smoked paprika and 1/2 jalapeño. Will try with various other ground meats and will definitely make it again. Great way to reduce about of meat. Served with avocado and fresh corn. YUM.