Crispy Chickpeas With Ground Meat

• 1/2 to 1 pound ground beef or other meat
• 4 cups cooked chickpeas (about 1 28-ounce can), drained (reserve 1 cup liquid)
• 2 teaspoons ground cumin
• 1 ancho or chipotle chili, soaked, stemmed, seeded and minced; or 1 teaspoon good chili powder
• 2 teaspoons minced garlic
• Salt and pepper
• 1 tablespoon extra virgin olive oil
• Minced cilantro or parsley for garnish (optional)

1. 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.
2. Stir and break up meat a bit more, then add chickpeas.
3. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes.
4. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
5. Add cumin, chili or chili powder and garlic.
6. Cook, stirring, for about a minute.
7. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits.
8. Season with salt and pepper, then turn heat to medium-low.
9. Continue to cook until mixture is no longer soupy but not dry.
10. Stir in olive oil, then taste, and adjust seasoning if necessary.
11. Garnish if you like, and serve immediately, with rice or pita bread.

ground beef, chickpeas, ground cumin, chipotle chili, garlic, salt, extra virgin olive oil, cilantro

Taken from cooking.nytimes.com/recipes/8024 (may not work)