CRISPY CHICKPEAS WITH GROUND MEAT RECIPES

Steps:

• Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
• Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
• Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

Steps:

• Drain canned chickpeas into a colander and rinse to remove the liquid from the can.
• In a large skillet or saucepan over medium-high heat, add olive oil and brown the beef. Break it up into small bits as you cook preferably with a wooden spoon, a spoon spatula or silicone spoon. When meat is fairly broken up, season with Steak Seasoning and Hot and Spicy Herbs Sauce. Continue to cook until meat is brown. Add shallots and then chickpeas. Keeping heat high, sauté meat and chickpeas together until meat is well browned and chickpeas are quite brown about 5 minutes
• Add marinara sauce and then reduce heat and simmer until fully cooked about 5-7 minutes.
• Turn off heat, stir in chopped parsley if preferred and serve.
• Serve with white rice, polenta or bulgur wheat.