Sauteed Chickpeas with Meat

1. 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.

2. 2

   Stir and break up the meat a bit more, then add the chickpeas.

3. 3

   Keep the heat high and continue to cook, stirring only occasionally, until the chickpeas begin to brown and pop, 5 to 10 minutes.

4. 4

   Dont worry if the mixture sticks a bit, but if it begins to scorch, lower the heat slightly.

5. 5

   Add the cumin, chile, and garlic and cook, stirring, for about a minute.

6. 6

   Add the reserved cooking liquid and stir, scraping the bottom of the pan if necessary to loosen any browned bits that have stuck.

7. 7

   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.

8. 8

   Stir in the olive oil, then taste and adjust the seasoning if necessary.

9. 9

   Garnish if you like and serve immediately, with rice or pita bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.