I really love seasonal cooking. That is tailoring my menu to what is available and goes with the season. For example in the fall I love to make soups. In the spring and summer I like to simplify and use the abundance of veggies found in the farmer’s markets. I like to make a lot of different salads, grill, stir fry, and sandwiches – anything that doesn’t involve turning the stove on and heating up the whole house :) So this week is going to feature spring dishes and ideas! Here is a yummy stir fry that uses fresh herbs and staples…
Spicy Sauteed Chickpeas, Beef & Cilantro
adapted from Dara’s Spicy Sauteed Chickpeas, Beef & Cilantro
1 pound lean ground beef
19 ounces canned chickpeas, drained with liquid reserved
1 teaspoon ground cumin
1/4 teaspoon cayenne or chipolte pepper
1 garlic clove, minced
1/2 teaspoon kosher salt
1/4 teaspoon ground pepper
1 c. stock (beef, chicken or vegetable)
1 c. cilantro, finely chopped
In a large skillet brown the beef over high heat. Drain any excess fat then add the drained chickpeas and continue cooking over medium high heat until chickpeas are browned, about another 5 minutes.
Add cumin, cayenne pepper, garlic, salt and pepper. Stir to combine, then add the reserved liquid from the chickpeas and the vegetable stock.
Cook uncovered over medium heat for about 15 minutes, until the pan is almost dry. Remove from heat and stir in the cilantro. Adjust seasonings and serve over rice.
To make this recipe go a little further I added another can of chickpeas and a little more broth.