I had a very strong feeling that I was going to like THIS recipe. I didn’t know I was going to love it this much. I’m back to my old standby – NYT Cooking. It really is the best option for searching recipes and the comments on the recipes are always extremely helpful.
Last night, I decided to finally get to making their Crispy Chickpeas with Ground Meat. It is unbelievably easy. This is another recipe where I would strongly suggest preparing your mise-en-place, but aside from that, the effort is minimal. Ok, you’re feeling lazy? Don’t prepare the mise-en-place, but at least drain and wash your 28oz can of chickpeas and make sure you keep some of that liquid (about a cups worth) for later. You can get away with pretty much everything else.
Start by getting your rice cooking. I used just plain long grain rice. Follow the package instructions.
Now, on to the meat. Get started by frying about 1.5 lbs of ground meat in a fairly big skillet on high heat. I used ground beef. Break your meat up into little pieces and move it around a fair bit so that it doesn’t burn. After about 5 minutes, add your washed chickpeas. Stir it all quite frequently and keep it cooking until the chickpeas start to pop.
Add two teaspoons of ground cumin, one teaspoon of chilli powder (I used ancho chilli powder and it was great, if you have it!), and two teaspoons of minced garlic. Keep it all cooking and stir for a minute or two. Add your reserved chickpea cooking liquid and season with salt and pepper. Turn your heat down to medium-low, but continue to cook until the liquid has been absorbed and the soupiness of the meal has disappeared.
Stir in a tablespoon of olive oil and check your seasoning. I added a TON of salt. I like salt a lot.
Garnish with some chopped cilantro (or parsley if you’re like my mom) and serve on rice.
Try it. I mean it. It’s unbelievably easy and filling, but not super heavy.
Hassle level – Maaaaybe a 2 out of 10. The mise en place would make it easier, but I was going for the headless chicken look last night. I’m zen now.