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Kalyn's Kitchen

Spicy Sauteed Chickpeas (Garbanzo Beans) with Ground Beef and Cilantro

Spicy Sauteed Chickpeas (Garbanzo Beans) with Ground Beef and Cilantro is a delicious and quick dinner from Mark Bittman.

Spicy Sauteed Chickpeas

I guess all food bloggers have their own little kitchen personality quirks. One of mine is a habit of getting fixated on certain ingredients and then using them over and over until I discover something new to get smitten with. Right now, I’m definitely in my garbanzo bean phase, and happily I’m discovering there are a plenty of other people who are also garbanzo bean fans.

As soon as I saw this recipe in Mark Bittman’s Quick and Easy Recipes from the New York Times, I wanted to try it. Bittman’s recipe called for only 1/2 pound of meat, but the first time I made it I had a one pound package of ground beef thawed out and used it all.

 It did get eaten, but that experiment made me realize that this recipe is really all about the chickpeas, with the meat being just kind of a flavoring, and who was I to be second-guessing Mark Bittman anyway? So trust me (and Mark) on this one and just use the tiniest amount of meat in this dish. If you’re a garbanzo bean fan like I am, this may become a regular feature on your dinner rotation.

Spicy Sauteed Chickpeas with Beef and Cilantro
(Makes 4 main dish servings, recipe slightly adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times.)

Ingredients:
1/2 lb. low fat ground beef (or Bittman says use other meat)
1 tsp. plus 1 T extra virgin olive oil
1/2 tsp Spike Seasoning (0ptional, or use your favorite 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 1/2 tsp. ground cumin
1/2 tsp. 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 1/2 tsp. minced garlic
salt and fresh ground black pepper to taste
1/2 cup finely chopped cilantro, plus more for garnish if desired

Instructions:

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.

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South Beach Suggestions:

With heart-healthy olive oil and chickpeas (which are considered a “good carb”) this would be a great dish for any phase of the South Beach Diet. Serve with a tomato-cucumber salad for phase one. For phase two you could add whole wheat pita bread or something like lemony rice.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Tasty Chickpea Love:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Catalan Chickpeas with Tomatoes And Almonds ~ The Traveler’s Lunchbox
Garbanzo, Tomato, And Cilantro Salad with Lime and Chile Dressing ~ Kalyn’s Kitchen
Chickpea Hot Pot from 101 Cookbooks
Garbanzo Salad with Olives and Herbs ~ Kalyn’s Kitchen
Tamarind Chickpea Curry ~ Treat a Week Recipes
(I find these recipes from other blogs using Food Blog Search.)

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78 comments on “Spicy Sauteed Chickpeas (Garbanzo Beans) with Ground Beef and Cilantro”

  1. I love this recipe! I've included it in my family meals post. http://lifefling.ca/food-10-healthy-family-friendly-recipes/

  2. I'm making this tonight. Thanks for helping me find something new to make with ground beef. I'm afraid I'm going to burn the chickpeas, but I'm going to hover over the stove. It seems fairly quick, too. Well, except for the fact that I accidentally poured a can of cannelini beans in the strainer. I'll let you know how it turns out.

    • Melissa, I think Cannellini beans would be pretty good in this too. Hope you enjoy!

    • I ended up weeding out all of the cannellini beans, sauteeing the chickpeas and mixing it all together, then I wound up sauteeing the cannellini beans, too and throwing them in because I used more lean ground beef (it was frozen that way). It turned out great and I'll definitely be making it again. I love how I can also use ground turkey. I added a bit of sauteed sundried tomatoes and a slice of lime to each bowl and it was super yum!

      There are so many ways you can make this! I really appreciate the recipe. I look forward to trying more recipes from your site.

    • Melissa, so glad it worked out for you. And glad you're enjoying the recipes.

  3. I'd definitely chop fresh cilantro and add it each time after you reheat it! Hope you enjoy.

  4. I'm going to try this tonight. I like to have leftovers for a few days so I don't have to cook every night. Do you think the cilantro will keep in this dish for 3 days in the fridge? Or should I add it just to the portion I'm going to eat?

  5. Traci, I prefer to rinse canned beans too. Hope you enjoy!

  6. I love chickpeas!.. My sil puts them in Samosa's when she makes her "Vegan Samosa's" along with potatoes and spices and they are delish!.. I love cilantro too and so this recipe really sounds good to me,I can't wait to try it. I personally will not save the liquid from the cans because I'm pretty sure the stuff you are rinsing off is what is in the water. It's a chemical that helps preserve them so they don't turn to mush. I am sensitive to food chemicals and additives, they give me migraines so I will just rinse them and use all chicken broth; the only other reason I can see he would use the water is because the starch helps to thicken it; I believe you can help that by sprinkling a tiny amount of flour into the ground beef mixture before cooking as well…. 😉

  7. CJ, so glad you're enjoying this!

  8. Love, love, LOVE this recipe. Makes a pound of pricey grass-fed beef go twice as far! The grocery store near me serves a large Mexican population, and I was able to find a sauce that is essentially the adobo sauce that canned chiles come in. Use a tablespoon or so of that with no other modifications, except to add a sprinkle of feta or cojito (if I have it) cheese.

    So good!!

  9. Caroline, so glad you all enjoyed it!

  10. this was delicious!! and quick! and relatively inexpensive! all of which i love… especially as a college student. i replaced the ground beef with a leaner choice of ground chicken. i also topped the stew with some sriracha chili paste which took the dish to the next level. some of my roommates tried it and wanted more, so we've already decided this will be the dish for a planned house dinner next week!

  11. So happy that people are enjoying this!

  12. I made this recipe tonight (1/2 recipe) but with full spices (ancho chili instead of chipotle) and it was so delicious. Both my husband and I loved it. This is a keeper recipe (and I always give you credit).

  13. Kalyn, I made this for supper last night (a half recipe.) My husband and I both loved it! I made an orange vinaigrette and tossed with mixed greens, and served the spicy mixture on top – so good!

  14. I've made this a couple times now and I love it!!! I use beef and sausage and added onions as well. Since the packages of meat are about 1.5 lbs altogether I add more of everything and there's lots of good leftovers. I add a handful of baby spinach and a dolop of non-fat greek yogurt when it's all warm and ready to eat. I call it my garbanzo chili salad! Thanks for the recipe.

  15. Made this for dinner tonight. Tasty, thanks!

  16. Celia, from the recipe: "Turn off heat, stir in chopped cilantro and 1 T olive oil."

    Glad I am not the only one who misses things like that.

  17. This sounds great and will definitely make it. One question though: When do I use the 1/2 cup chopped cilantro?

  18. Nice! I am also on a chickpea kick right now. They are perfect for the skillet. 🙂

  19. Thanks Dara, just can't seem to ever get enough of them!

  20. Oh, Kalyn…this is fantastic! And I am highly supportive of your current chickpea fascination.

  21. They are 14.5 or 15 oz. cans.

  22. Hi Kalyn what size cans of chick peas for this recipe?

  23. I made this using a two-cup container of previously-browned ground beef(I did not need three pounds of taco meat for Taco Tuesday!) and it was delicious and super-easy.

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