Spicy Chick Peas With Beef

I saw this recipe on a great website, Kalyn’s Kitchen and it seemed like a great way to use up a small amount of ground beef and some chick peas I had cooked earlier in the week. I adapted it to simmer in the slow cooker, and changed a few seasonings for what I had on hand.

Spicy Chick Peas With Beef
1/2 lb. ground beef (or other meat)
1 tsp garlic salt(Optional, or use your favorite seasoning for ground beef)
1 tsp creole seasoning
2 cans chickpeas (garbanzo beans), drain and save liquid (or use 4 cups cooked chickpeas and save 2 cups cooking water)
chicken stock to add to chickpea liquid if needed to make 2 cups
2 onions, chopped
1 carrot, diced
1 sweet potato, peeled and diced
1 1/2 tsp. cumin seed
1 tsp. hot sauce
1 1/2 tsp. minced garlic
salt and fresh ground black pepper to taste
2 cups chopped vegetables (I had leftover napa cabbage)
2 1/2 cups cooked bulgur (one cup bulgur mixed into 2 cups boiling salted water, let stand covered 30 minutes) or leftover brown rice
several handfuls baby spinach.

Add the cooked bulgur and chopped vegetables to lightly oiled slow cooker. chickpeas 001

Brown ground meat in skillet seasoning with garlic salt. Remove beef with slotted spoon and add to slow cooker.

Saute chick peas and creole seasoning in skillet until brown and popping, and add to cooker as well.chickpeas 002

Saute onion, carrot, sweet potato, cumin seed, hot sauce and garlic, and add to cooker. chickpeas 003

Pour chick pea/broth liquid into pan and scrape up any brown bits, pour into cooker.chickpeas 004

Cook on low for 6 or so hours. 15 minutes before serving, stir in chopped spinach.chickpeas

Result:  Despite the less than stellar appearance, this was a very tasty meal!  Really, it was. Believe me.  I know.  It looks gross.  It wasn’t.


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