That which Rolls

Lately one of my favorite recipes is spicy chick peas and beef. It doesn’t take me long to make. Maybe 40 minutes total. The hardest part is picking the leaves off of the cilantro which I find time consuming and annoying. There is probably some better way to do it. I did look up some videos on cutting up cilantro. I should go back to doing it that way. I stand around and pick individual leaves off until I have a big pile and then I hack at them until they look sufficiently tiny.

Anyway I adapted this recipe from one I found at Kalyn’s Kitchen. Basically I scale up her recipe, add onions, and make it a lot spicier. Other than that, it’s not that different. I’m mainly writing my recipe down now because I want to make sure I can remember what I’ve been doing. It’s been coming out really good and I know I will forget.

Makes about 4-6 big dinner sized servings

Ingredients

• 6 cans of chick peas
• 1.5 lbs ground beef (it would probably be good with ground turkey too)
• 1 medium onion
• a bunch of cilantro–probably 1/2 to 3/4 cup of chopped
  (more would be better but that’s about how much I collect before I get sick of picking the leaves off.)
• 2 Chipotle Peppers in adobo sauce (more if you like it really really hot). I make this often enough that I can store the leftover chilis for next week.
• 5 tsp ground cumin
• 5 tsp minced garlic
• 2 tsp chili powder
• 2-3 cups chicken broth
• salt
• pepper
• olive oil

Destructions

1. Chop up the onion into little bits and start cooking that at high heat in olive oil.
2. Add the ground beef, make sure it’s crumbled up
3. Once the beef is mostly cooked add the drained and rinsed chick peas and cook covered for about 15 minutes (stirring occasionally) until the chick peas start popping a little bit and stuff starts sticking the bottom of the pan
   
   
4. While that’s cooking mince the Chipotle peppers in adobo sauce and collect all your seasonings (except the cilantro)
   
   
5. Add the ground cumin, minced garlic, chili powder, minced chipotle peppers, and some salt and pepper, stir and cook for about a minute.
6. Add the chicken broth and scrape the bottom of the pan to unstick the stuck stuff
   
7. Cook it for another 10 minutes or so, until all the broth is mostly evaporated
8. Turn off the heat and stir in the chopped cilantro
   
9. Eat