Ingredients
2 tablespoons vegetable oil
1 pound 80/20 or 85/15 ground beef
2 (14-ounce) cans chickpeas, drained
2 teaspoons grated garlic (about 2 cloves)
2 teaspoons grated fresh ginger (about 1 thumb-sized knob)
1 teaspoon onion powder
1 teaspoon ground cumin
1 1/2 teaspoons garam masala
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons tomato paste
2/3 cup water
Instructions
- Heat vegetable oil in a large frying pan over medium-high heat.
- Form ground beef into 4 loose patties and place in skillet. Cook undisturbed until browned on the bottom, about 3 minutes.
- Flip patties and add chickpeas to pan. Cook until chickpeas begin to brown and burst, about 7 minutes, breaking beef into small pieces and mixing with chickpeas.
- Add garlic, ginger, onion powder, cumin, garam masala, salt, and pepper. Stir and cook for 1 minute.
- Stir in tomato paste, scraping any browned bits from the pan.
- Add water, mix well, taste, and adjust seasoning. Remove from heat and serve immediately.
Notes
- Add frozen peas or spinach for extra vegetables.
- Swap beef for ground turkey, chicken, or lamb.
- Use lentils instead of chickpeas for a twist.
- Replace water with beef broth for richer flavor.
- Spice it up with sliced chili or red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 360
- Sugar: 3g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 55mg
