This recipe which is vaguely related to the classic chili, combines chickpeas, meat, and spices and takes advantage of all of those assets. The cooked chickpeas are sautéed over high heat until browned and slightly crisp, and the pan is ultimately deglazed with the reserved chickpea-cooking liquid.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Turn the heat to high under a large, deep skillet and add the meat a little at a time, breaking it into small pieces as you do so. Stir and break up the meat a bit more, then add the chickpeas. Keep the heat high and continue to cook, stirring only occasionally, until the chickpeas begin to brown and pop, 5 to 10 minutes. Don’t worry if the mixture sticks a bit, but if it begins to scorch, lower the heat slightly.
Step 2
Add the cumin, chile, and garlic and cook, stirring, for about a minute. Add the reserved cooking liquid and stir, scraping the bottom of the pan if necessary to loosen any browned bits that have stuck. Season with salt and pepper, then turn the heat to medium-low; continue to cook until the mixture is no longer soupy but not completely dry.
Step 3
Stir in the olive oil, then taste and adjust the seasoning if necessary. Garnish if you like and serve immediately, with rice or pita bread.
