Tuesday, July 16, 2013

Spicy Sauteed Chickpeas with Beef and Cilantro

If you love chickpeas or hummus, this recipe is simple and scrumptuous! To increase the spice, add a little extra chipotle powder or Sriracha. This was a perfectly simple weeknight meal that I will be making again and again.

Spicy Sauteed Chickpeas with Beef and Cilantro
Adapted from Kalyn's Kitchen

1/2 lb lean ground beef
2 cans chickpeas, save liquid, then rinse chickpeas
1T and 1tsp extra virgin olive oil
1/2 tsp Spike seasoning
chicken stock (add to chickpea liquid to make 2 cups)
1 and 1/2 tsp ground cumin
1/2 tsp ground chipotle chile powder
2 cloves garlic, minced
1/2 cup cilantro, finely chopped
salt and freshly ground black pepper
  1. Drain chickpeas into colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, then rinse chickpeas until no foam appears.
  2. Heat 1 tsp olive oil in a large frying pan (I used my dutch oven) over high heat. Add ground beef, crumbling into pieces, and Spike seasoning. Use a spatula to stir and break up meat while browing, for approx 3 minutes. When meat is fairly broken up, add chickpeas. Keeping heat on high, saute meat and chickpeas together until meat is well browned and chickpeas are browning are starting to pop (10 minutes)
  3. Add cumin, ground chipotle chile powder, minced garlic, and cook for one minute more. Add reserved cooking liquid/chicken stock (to make 2 cups). Scrape the bottom of the pan (to loosen any brown bits) and season with salt and pepper. Reduce heat and simmer for 15-20 minutes, until most of liquid has evaporated.
  4. Turn off heat, stir in cilantro and 1 Tbsp olive oil. Serve immediately.

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