Crispy Chickpeas With Ground Meat

Title: Crispy Chickpeas With Ground Meat
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ClaireonWheels78

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From：United Kingdom
Register：09/08/2016 10:24 AM

Date Posted：04/27/2017 12:00 PMCopy HTML

Chickpeas have characteristics other legumes don't share. When cooked until tender, they don't turn to mush, and their cooking broth is delicious. This recipe takes advantage of both assets. Related to a classic chili, it combines chickpeas, meat and spices. The cooked chickpeas are sautéed over high heat until browned and slightly crisp, and the pan is deglazed with chickpea cooking liquid.

This dish works equally well with canned or homecooked chickpeas, and if you like a bit more kick, double or triple the ancho chiles or chile powder. Turmeric or saffron, as a couple of readers suggested, also work well. Don't want to use ground beef? Ground turkey, chicken or pork would sub in well here. For a bit more flavor, add a clove or two of chopped garlic to the browning meat. The point is: Improvise. This recipe begs for it.

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)

PREPARATION

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.