1 pound ground beef
2 (15 ounces each) cans chickpeas, drained and rinsed
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 cup chicken broth
Salt and pepper
1 tablespoon olive oil
Lime wedges, for serving
1. Heat large skillet over medium-high heat. Add meat and break apart with wood spoon. Add chickpeas. Continue cooking, stirring occasionally, until chickpeas begin to brown and pop, 5 to 10 minutes.
2. Add cumin, red pepper flakes, and garlic. Cook and continue stirring for 1 minute. Add chicken broth and stir, scraping up any browned bits from skillet. Season with salt and pepper then decrease heat to medium-low. Continue cooking until mixture is no longer soupy. Remove from heat and drizzle with olive oil.
3. Sprinkle with cilantro before serving with lime wedges.
This recipe is from Simple Ginger. It was another I was recommended during my “use lots of ground beef” phase. The chickpeas were definitely not crispy so I’m not sure I get the name of this recipe, but it was certainly tasty regardless of the texture. I served this over rice.