Thursday, December 6, 2012

Crispy Chickpeas with Ground Meat

If there's one recipe in this book that I've made more than any others, this is it. I deviate a bit from the recipe as I don't add very much liquid (always afraid it won't cook off, despite Ms. Hesser's assuring note in the header). 

My husband especially loves this. It has a masculine quality without being too heavy. We have red meat a few nights a week, and this is the most common way we get it. It's become a staple one-pot pantry dish, without feeling like one. We're always excited to have it again. You can vary the intensity of the spices depending on what you serve it with, and you could even take it to the stew-level per the recipe instructions. 

Plus, it's really easy. You just heat a large skillet, brown your ground meat, and add canned chickpeas and stir until they start browning (and popping!). Then add your spices (cumin, chile) and aforementioned liquid. Let it simmer until the liquid is cooked off. The recipe calls for 1 cup of the reserved liquid from the can of chickpeas but I usually add just 1/2 cup. 

Either way, have fun with it -- make it and eat it often! Neither is hard. 

Recipe on page 558 in The Book

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