Kalyn's Kitchen

Spicy Sauteed Chickpeas with Ground Beef and Cilantro

(This recipe has been removed from my site, but I am keeping the printer-friendly version here in case there are people who were fans of the recipe!)

Makes 4 main dish servings, recipe slightly adapted from Mark Bittman’s Quick and Easy Recipes from the New York Times. (affiliate link)

Ingredients:
1/2 lb. low fat ground beef 
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 
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:

  1. Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, set aside.
  2. 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.
  3. 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.
  4. Use a metal turner to stir and break up the meat while you start to brown it, about 3 minutes.
  5. 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.)
  6. Add ground cumin, ground Chipotle chile powder, and minced garlic and cook a minute more.
  7. Add reserved cooking liquid (with added stock if needed to make 2 cups).
  8. 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.
  9. 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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    78 Comments on “Spicy Sauteed Chickpeas with Ground Beef and Cilantro”

  1. This sounds like a quick and delicious meal! I would love to find that chipole chili powder, I’ll have to look for it.Thanks Kalyn!

  2. I’m addicted to chickpeas, so your tasty recipe captures all my attention! Yummy!

    Cheers,

    Rosa

  3. Thanks chickpea fans! Kymmi, I’m not normally that much of a fan of non-stick pans, but it would work well for this dish.

  4. I made this for dinner tonight and it turned out yummy. Unfortunately, I made it in one of my dutch ovens instead of a frying pan, so the beans didn’t brown as much as they should have. Still quite tasty. I served with whole wheat pita and a dab of tatziki. Delish!

    Thanks for all your recipes – I love them!

  5. I love chick peas but I never thought of doing them with ground meat before. What a fantastic idea! Thanks Kalyn.

  6. I see a lot of us have chickpeas on the brain. Great recipe and great flavours. Another one added to the must try pile.

  7. I like chickpeas as well. This chickpea dish sounds really tasty. Bookmarked

  8. Oh I do not mind you getting fixed on chickpeas! I am loving what you are creating. This is yet another exciting dish to try.

  9. Amanda and Brilyn, thanks.

    Karen, too funny. My two food crushes in one dish.

    Tanna, I have a bread surprise coming soon for you. (Of course I’ll never get anywhere near your bread-baking talent.)

    Elizabeth, sounds fabulous. We don’t have anything quite like that here. (Sorry about the snow!)

    Zoe, I am definitely going to try that! It did some just awesome.

  10. I’m in a chickpea phase too! Really more of a bean phase in general — until this year I really didn’t like beans, just forced myself to eat them occasionally. I’ve finally eaten them enough to like them.

    By the way, the cece frites recipe from Seriously Good is amazing. I just sauteed some minced garlic from a jar, added the chickpeas and cooked, then seasoned with ground thyme and kosher salt when done. Fabulous and so easy! Try it next, try it!

  11. This looks delicious, Kalyn!

    And it’s reminding me to pester my husband to make a north-Indian style chickpea curry. Almost every time we go to Indiatown to get spices, we can’t help stopping at “Moti Mahal” to get a plate of chenna (or do they call it chole??) and some vegetable samosas. With mint sauce, sweet red sauce and pickled carrots/onions. Mmmmmm!! As soon as the snow melts (if the snow ever melts), we’ll ride our bikes over.)

    -Elizabeth

  12. Just stick on chick peas all you like, I’m loving them for forever and now.
    This looks just great!
    I’m a little stuck on bread myself at the moment does that count ;))

  13. Kalyn – the perfect dish for you…combines your current short-term love with your long-term cilantro love!! How nice when you can put both the long and short-term in the same dish. But this looks really interesting – I would never have thought to combine beef with chickpeas…I tend to think of chickpeas either as vegetarian or with chicken. So something new to try!

  14. I went through a chickpea phase a couple years ago and haven’t had them as much since. This looks great though and i want to give it a try!

  15. This looks fantastic!

    Amanda
    downhomedieting.wordpress.com

  16. Glad to know that people like the sound of this simple dish that I just loved. Charlotte, maybe I will switch to edamame now and you can switch to chickpeas! (Oh sigh, if only I could find shelled edamame here somewhere!)

  17. I have an obsession with edamame beans at the moment to the point where the kids are getting a bit weary of it…
    I could move on to chickpeas though…and this looks good enough to tempt me!

  18. OK, I must try this. I adore chickpeas; have never seen them used quite this way. Yum.

  19. I feel like I eat chickpeas at least once a week. I have a great Nigerian recipe for them that I made last weekend. This sounds different from any that I normally do. I will have to try this sometime. Yum!

  20. yum! i know what you mean about falling in love with certain ingredients — i do the same thing! chickpeas are one of my favorites though — this looks amazing!