Spicy sauteed chickpeas ground beef and cilantro

Dinner tonight, June 18, 2015
Yummy... fast and simple and tasty as well, very fulfilling
4 servings
  • ½ lb. low fat ground beef (or Bittman says use other meat)
  • 1 teaspoon plus 1 T extra virgin olive oil
  • ½ teaspoon Spike Seasoning (optional, or use your favourite seasoning for ground beef)
  • 2 cans chickpeas (garbanzo beans), drain and save liquid (or use 4 cups cooked chickpeas and save 2 cups cooking water)
  • chicken stock to add to chickpea liquid if needed to make 2 cups
  • 1 ½ teaspoons ground cumin
  • ½ teaspoon ground chipotle chile powder, more or less to taste (I get chipotle chile powder from Penzeys, or use a diced chipotle chile from a can or other hot sauce)
  • 1 ½ teaspoons minced garlic
  • salt and fresh ground black pepper to taste
  • ½ cup finely chopped cilantro, plus more for garnish if desired
1) Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, set aside. (I like to rinse canned chickpeas until no more foam appears because I think it removes some of the undigestable starches, so I rinsed mine after I drained them.)
Heat 1 tsp. olive oil in a large deep frying pan over high heat, then add ground beef, crumbling into pieces as you put it into the pan, and seasoning with Spike Seasoning if desired. Use a metal turner to stir and break up the meat while you start to brown it, about 3 minutes. When meat is fairly broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown and starting to pop, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.)
Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 2 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.
Turn off heat, stir in chopped cilantro and 1 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.

Nutritional notes:
Calories per serving 980
Carbs per serving 138g

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