Spicy Sauteed Chickpeas, Beef & Cilantro


This meal was a big hit with me and my mom. The spices were perfect to us — just the right amount of heat, a freshness from the cilantro, and a beef dish that wasn’t very heavy. In fact, I think it was a little too easy to eat a lot of it. Next time I will either halve the beef per the original recipe, or double the chickpeas so that I get more servings.

I walked in the door at 4:30 this afternoon, and had dinner on the table at 5. I’ve mentioned before that I feel like I’m a pretty slow cook (it takes me forever to chop and slice and dice). There is minimal prep here, so it’s truly a 30-minute meal. I intended to serve a light cucumber salad (slice cucumbers, onions, and a little olive oil and vinegar) but I forgot to buy the cukes. Oops. Instead we used up some Dr. Praeger’s spinach pancakes and the leftover butternut squash and apples from last night. I also served it with toasted pita bread, though I don’t think it needs a starch.

G. actually ate a piece of pita! It may sound crazy to be excited about him trying something as vanilla as pita bread, but I am thrilled when anything unfamiliar is embraced. As usual, A. was vocal in his disapproval of the meal, and ate an apple instead. At least he’s been getting his fruit servings lately.

Spicy Sauteed Chickpeas, Beef & Cilantro
Adapted from Spicy Sauteed Chickpeas with Beef and Cilantro

1 lb. lean ground beef
1 tsp. Spike Seasoning (I use the salt-free version)
2 15-oz. cans chickpeas, drained with 1 c. liquid reserved
1 tsp. cumin
1/4 tsp. cayenne pepper
2 tsp. garlic, minced
black pepper (about 10 grinds)
1 c. vegetable stock
1 c. cilantro, finely chopped

In a large non-stick skillet, crumble ground beef and brown on high heat. Use a spatula to break up the beef as it cooks — you do not want any large pieces. Sprinkle with Spike Seasoning and cook for about 5 minutes.

Add drained chickpeas and continue cooking on high heat until chickpeas and beef are browned — about another 5 minutes. Add cumin, cayenne pepper, garlic, and pepper and stir to combine. Then add the 1 c. reserved liquid from the chickpeas, plus the vegetable stock.

Cook uncovered on medium heat for about 15 minutes, until the pan is almost dry. Remove from heat and stir in cilantro. Adjust seasonings and serve.

12 thoughts on “Spicy Sauteed Chickpeas, Beef & Cilantro

  1. My mouth is watering just looking at it. I will have to try this when Amy is home.
    BTW- my meals tonight were met with “This is gross, I want a new dinner.” At least they ate my chicken from last night after spitting out tonights meal. Although they are bugging me to make more of the lemon chicken again. I guess you can’t always win:)

  2. This looks terrific! I’m glad it was easy and yummy! This seems like it would be a great meal to make and to freeze for leftovers. I’ll have to try it.

  3. I made it!!!!!
    The pic looked so good I couldn’t resist! This is so fabulous. Thanks. I absolutely love it.

  4. Although cilantro is not my favorite taste; somehow it really wasn’t powerful. I wonder why? Great dish packed with protein.

  5. I loved this dish as well and agree that it would be easy to eat too much of it.

    We made the same adjustments, actually. I substituted cayenne and some crushed red pepper for the chipotle. I did keep the chicken stock though.

    I made lemon roasted asparagus with it and that was a perfect pairing.

    For me the dish worked out well. I ate one cup of it and that was my protein and starch servings for dinner.

  6. Do you think this would work w/eggplant instead of beef? I was thinking it could be an interesting vegetarian side.

    It would be very different but still delicious! The only thing I would be wary of is the eggplant getting too mushy and not mixing nicely with the firm chickpeas. — Dara

  7. OMG it was delicious with eggplant! Huge hit. The only thing was it took much longer to cook. However it is a great veggie side dish and makes an amazing non-pasta eggplant meal.

  8. Pingback: Kitchen Experiments « My Piece of Earth

Comments are closed.