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 for dinner tonight. Tasty, thanks!

  2. 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.

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

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

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

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

  7. They are 14.5 or 15 oz. cans.

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

  9. Rachel, great idea!

  10. 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.

  11. Lauren, I love the idea of adding sweet potato this this!

  12. Love this recipe. I made it with beef and it was great. Just would like to mention a variation if you don't have any beef. I added some sweet potato, which was sautéed until soft. A little heavy on the carbs but works in a pinch!

  13. I feel like I say this a lot but this is probably one of my favorite Kayln recipes. Not only is it totally delicious but it was very cheap and easy to make. I was running low on time to make a meal last night & this did the trick.

    I did end up using almost a whole pound of organic lean beef b/c I had to defrost it all at the same time. One other difference is that I didn't have fresh cilantro on hand but I did have one of those tubes that has the herb blend in it. Cilantro herb blend…I got it in the produce section. My husband hates cilantro but all the flavor combined together & he didn't even notice it. I will definitely be adding this to my rotation! Thanks!

  14. Monica, glad you liked it. I definitely liked the version with less meat best.

  15. I'm so glad you mentioned that you first tried this with a full pound of ground beef, I was tempted to do the same, but resisted after reading that. And it turned out great. I realized halfway through that I was out of cumin (one of my favorite spices!), but it was still fantastic. Thanks for all of your fabulous recipes!

  16. Ayame, your substitutions sound great! No reason not to eat this over rice if you're not following the South Beach diet, and even then you could use certain types of rice for phase 2 or 3.

  17. I just finished preparing this dish and it is wonderful!

    I did however substitute normal dark chili powder and crushed red pepper for the chipotle chili powder, as this is what I had on hand.

    It turned out great, though it had a bit more liquid left after simmering so I served it over a bed of rice. The rice absorbs the extra liquid and works well together. I am not sure if this ruins the dietary value of the dish but it is still great!

    Thank you for the recipe!

  18. Eileen, so glad you liked it! And I love the idea of pairing this with Spicy Mexican Slaw. (And guess what, I just barely gobbled up a big bowl of leftover Spicy Mexican Slaw for dinner myself, must be on the same wavelength!)

  19. You've just got to make this. It's so delicious! This is something I could have once a week forever and not tire of it–we love it with Kalyn's Spicy Mexican Slaw with Cilantro and Lime. So good!

  20. Timothy, like the idea of using a spicy seasoning! Glad you liked it.