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)

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


  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. Made this last night and it was hearty and delicious. I used Mrs. Dash's Southwest Chipotle blend for heat. I had 80% lean beef – next time I think I will look for 90% lean. It wasn't too greasy, but it was certainly on the indulgent end of the richness spectrum using the fattier stuff.

  2. YUM!!! I needed a quick dinner with what we had in the house. I made this last night and it was DELICIOUS!! My husband loved it and my 13 year old daughter tasted it with a side-ways glance. She loved it and fixed her self a nice helping of it. Thanks for the recipe!! Many blessings, Julie

  3. Wow Kalyn, tagging this right away, thanks!

  4. oh kalyne, i love this recipe. so clever and sounds and looks deeelish. what a great combo — i need to make this for sure!!

  5. Love the idea of using this in stuffed peppers! I always buy the ground beef at Costco which is less than 10% fat. I’d add some olive oil rather than using more fatty beef.

    If you don’t have Spike I’d season ground beef with things like garlic powder, onion powder, paprika, black pepper, black pepper, and salt.

  6. Hi Kalyn,

    I am currently in a chickpea craze! I love their texture, the protein, yum! This recipe looks right up my alley. I think I’ll try it in my relatively new cast iron pan, which does great things for hamburger meat.

    By any chance, do you remember how lean your beef was? I don’t want to have to drain off the fat (you don’t mention doing so) but I also realize that fat = flavor, especially in this recipe. Also, with my upcoming move, I’m trying not to buy more spices so would you please make some recommendations as to what I could use to season the meat. I haven’t worked with ground meat much so I don’t know 🙂

    By the way, it seems like this mixture could be used to make SB-friendly grainless stuffed peppers!

    As always, thanks!

  7. Anonymous, wow, wow, wow! I love that idea of adding some avocado to this. Fabulous!

  8. This looked so good that I made it today. After putting a serving into a bowl, I added 1/2 avocado (cut into small pieces) to it. WOW!!! Mmmmmmm!

  9. Bliss and beauty, anonymous, and Colleen, glad you liked it. Colleen, all those adaptations sound great to me.

  10. Tried this one out for dinner tonight! I had to make a couple of substitutions — I used a spicy grill seasoning instead of the Spike, hot sauce instead of chipotle powder (which the Slovaks haven’t discovered yet), and flat-leaf parsley instead of “koriander” (which I can only ever find here in potted-plant form, and I somehow always manage to kill the poor potted plants). I also substituted some spicy cured turkey sausage for the beef. It was so yummy! Thanks for the inspiration.

  11. I made this for dinner last night. It was really delicious and easy. Mine didn’t look nearly as pretty as yours though, I think I stirred it too much. Thanks for the recipe.

  12. I made this for supper tonight. I loved it. Thanks for the recipe.

  13. I have some ground beef in my fridge – and I’m going to soak some chickpeas now and give this a try this week. Looks delicious!

  14. Cookie, sounds good to me. I think paprika would be a great substitute here, especially if it was slightly hot paprika.

  15. I made this tonight…VERY tasty! While I love chipotle peppers and usually have them around in several varieties, I couldn’t readily locate any once I got into adding the spices. I subtituted smoked bittersweet paprika for the chipotle powder and it was very good. It still had the smoky taste, just not as hot!

  16. yum…can’t wait to try this one. I love chickpeas.

  17. Both my mom and I love garbanzo beans. She also is having some teeth problems right now and this looks soft enough for her to chew. This will be great to make for her, Thanks!

  18. I made this last night and it was YUMMY!!!!!!!!! Thanks so much for the recipe. I dropped a bit of the little bit of leftovers that remained on the floor and even our very finicky Husky ate every morsel including the chick peas! Next time I will plan ahead and start with dried chick peas. I did add the entire pound of chopped meat and thought it was perfect.

  19. This dish looks really good! I got some locally grown and dried cickpeas at the farmers market in the fall, and I am boiling them now to make some hummus. Next week I am going to use some for this dish. Thanks 🙂

  20. Looks good! I will just take out hte beef:)