To say that I was excited about lunch is an understatement. I had planned on making this Crispy Chickpeas with Pork recipe for a couple of days, so I was eager to begin cooking.
One of the biggest things that I need to work on, is not skipping meals. For example, while I love breakfast foods, I dislike eating in the morning. I don’t know why, but I rather start my food experience around lunchtime and only consume liquids in the A.M. As I said, I’m working on it. Since this morning was yet another morning of water (at least I know I’m hydrated?), and I had a busy morning of doing laundry, by early afternoon, time had run away from me.
Originally from The New York Times’ website, I was excited to try this recipe. It took almost no time to prepare, and is filling and tasty! In the end, I was able to use half of this recipe for a second recipe, which will also be uploaded shortly.
Crispy Chickpeas with Pork
Ingredients
½ to 1lb Ground Pork, Beef or other ground meat
4 cups Cooked Chickpeas (about one 28-ounce can), drained with 1 cup liquid reserved
2 tsp Ground Cumin
1 tsp Chili Powder
2 tsp Minced Garlic
Salt and Pepper
1 Tbsp Extra Virgin Olive Oil
Optional: Rice, and minced cilantro or parsley for garnish
Instructions
In a deep skillet over high heat, add meat; break it into smaller pieces as you do. Stir and break up the meat a bit more, then add the chickpeas. Keep the heat on high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop. This should take about 5 to 10 minutes. Don’t worry if the mixture sticks a bit, but if it begins to scorch, lower the heat slightly.
Add cumin, chili or chili powder, and garlic. Cook, stirring constantly, for about a minute. Add reserved cooking liquid. (I added rice at this point but it is up to you if you want to include it). Stir, scraping the bottom of the pan to loosen any browned bits. Season with salt and pepper, then turn the heat to medium-low. Cook until the mixture is no longer as liquidy as soup but not dry either.
Stir in the olive oil. Taste and adjust seasoning if necessary. Garnish if desired and serve with pita bread. I split the dish in half; half was used as is for lunches and the second half was used to make a delicious soup (recipe coming soon).
I’m always looking for new ways to eat chickpeas. What is your favorite way of preparing them? Let me know in the comments!
