Spicy pan-fried chickpeas with beef

Step 1/5

• 1 chili
• 2 cloves garlic
• 20 g parsley
• 1 lemon
• 400 g canned chickpeas
• 250 ml water

• knife
• cutting board
• sieve
• fine grater
• citrus press

Halve, deseed, and mince the chili. Mince the garlic. Roughly chop the parsley. Grate and squeeze the lemon and set aside in separate bowls. Drain the chickpeas, reserving the liquid. Add water to chickpea liquid.

Step 2/5

• 250 ml full-fat plain yogurt
• salt
• pepper

• bowl

To make the dressing, mix yogurt in a bowl with some lemon zest, all of the lemon juice, half of the minced garlic, and most of the parsley, reserving some for garnish later. Season with salt and pepper and set aside.

Step 3/5

• 250 g ground beef
• olive oil

• frying pan (large)
• spatula

Add some olive oil to a large frying pan over high heat, and fry the beef until browned. Break up the meat with a spatula, continuing to cook until browned all over. Remove from the pan and set aside.

Step 4/5

• 1 tsp ras el hanout
• ½ tsp ground cumin
• ¼ ground cinnamon

• frying pan

Add more olive oil to the pan if necessary. Then add the chickpeas and let toast for approx. 5 min., or until they brown and begin to pop. Add the minced chili and remaining garlic, cooking for approx. 1 - 2 min. Add the ras el hanout, ground cumin, and cinnamon, and stir to combine. Let cook for approx. 1 min., or until fragrant. Reduce the heat to medium, then add reserved chickpea liquid, along with the beef and reserved lemon zest. Scrape any browned bits from the bottom of the pan. Let simmer until all the liquid is absorbed.

Step 5/5

• 100 g Swiss chard
• rice (cooked, for serving)
• sumac (for serving)

Tear chard leaves into strips and add to the pan. Let cook for approx. 30 sec., or until slightly wilted. Remove from heat and serve with rice and yogurt dressing. Garnish with parsley and a sprinkle of sumac, if desired. Enjoy!

Enjoy your meal!