Crispy Chickpeas with Beef

🥘 Ingredients

• ancho or chipotle chile (soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder)
  1
• chickpeas (cooked, about 1 28-ounce can, reserve 1 cup liquid, drained)
  4 cups
• cumin (ground)
  2 teaspoons
• garlic (minced)
  2 teaspoons
• garnish (minced cilantro or parsley for) (optional)
• meat (ground beef or other)
  1/2-1 pound
• olive oil (extra virgin)
  1 tablespoon
• salt and pepper

🍳 Cookware

• skillet
• pan

1. 1

   Gather ancho or chipotle chile .

   ancho or chipotle chile: 1 (soaked, stemmed, seeded and minced; or 1 teaspoon good chile powder)
2. 2

   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, ⏱️ 5-10 minutes . Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.

   meat: 1/2-1 pound (ground beef or other), chickpeas: 4 cups (cooked, about 1 28-ounce can, reserve 1 cup liquid, drained)
3. 3

   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.

   cumin: 2 teaspoons (ground), garlic: 2 teaspoons (minced), salt and pepper
4. 4

   Stir in olive oil , then taste, and adjust seasoning if necessary. garnish if you like, and serve immediately, with rice or pita bread.

   olive oil: 1 tablespoon (extra virgin), garnish (minced cilantro or parsley for)
5. 📝

   Nutrition: Trans Fat: 1 gram Fat: 26 grams Calories: 584 Saturated Fat: 7 grams Unsaturated Fat: 14 grams Sodium: 756 milligrams Sugar: 10 grams Fiber: 16 grams Carbohydrate: 57 grams Protein: 33 grams