Spicy Chickpeas W/ Beef and Cilantro

Ingredients

• 1/2 lb lean ground beef
• 1 teaspoon olive oil
• 1 tablespoon olive oil
• 1/2 teaspoon spike seasoning (0ptional)
• 2 (15 ounce) cans chickpeas, drained (save water)
• 1 cup chicken broth
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground dried chipotle powder
• 1 1/2 teaspoons minced garlic
• salt & freshly ground black pepper
• 1/2 cup finely chopped cilantro

Directions

1. 1

   Drain chickpeas into a colander, saving liquid. Add chicken stock to chickpea liquid to make 2 cups, set aside.

2. 2

   Heat 1 teaspoons olive oil in a large deep frying pan over high heat, then add ground beef, crumbling into pieces as you put it into the pan, and seasoning with Spike Seasoning if desired or use your favorite seasoning for ground beef. Use a metal turner to stir and break up the meat while you start to brown it, about 3 minutes. When meat is broken up, add chickpeas. Keeping heat high, saute meat and chickpeas together until meat is well browned and chickpeas are quite brown, about 10 minutes. (If the mixture starts to stick turn down the heat a tiny bit.).

3. 3

   Add ground cumin, ground chipotle chile powder, and minced garlic and cook a minute more. Add reserved cooking liquid (with added stock if needed to make 2 cups). Scrape the bottom of the pan with turner to loosen any browned bits, season with salt and pepper, then reduce heat and simmer until most of the liquid has evaporated, about 5-10 minutes.

4. 4

   Turn off heat, stir in chopped cilantro and 1 T olive oil. Taste to see if it needs more salt or pepper, then serve hot.