Monday, January 12, 2009

Spicy Sauteed Chickpeas, Beef & Cilantro

I discovered this recipe a few months ago over at Dara's and it has quickly become a family favorite.

It takes about half an hour to make, uses mostly inexpensive pantry staples and my husband and kids clean their plates whenever I put it in front of them. What more can a mom want?

I am sometimes tempted to skip a spice in a recipe, but whatever you do, don't skip the cilantro in this one because it really ties the whole dish together.

Spicy Sauteed Chickpeas, Beef & Cilantro
adapted from Dara's Spicy Sauteed Chickpeas, Beef & Cilantro

1 pound lean ground beef
19 ounces canned chickpeas, drained with liquid reserved
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 c. stock (beef, chicken or vegetable)
1 c. cilantro, finely chopped

In a large skillet brown the beef over high heat. Drain any excess fat then add the drained chickpeas and continue cooking over medium high heat until chickpeas are browned, about another 5 minutes.

Add cumin, cayenne pepper, garlic, salt and pepper. Stir to combine, then add the reserved liquid from the chickpeas and the vegetable stock.

Cook uncovered over medium heat for about 15 minutes, until the pan is almost dry. Remove from heat and stir in the cilantro. Adjust seasonings and serve over rice.

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