Middle Eastern–Spiced Ground Beef and Chickpeas

This one-pan Middle Eastern spiced beef and chickpea skillet draws on warm, aromatic spices like cumin, paprika, cinnamon, and allspice to create a savory, deeply comforting dish with a subtle Middle Eastern influence. Fresh herbs and an optional dollop of yogurt finish it off, making a quick weeknight meal that tastes far more indulgent than the effort involved. Serve it over rice for a satisfying, complete dinner.

Author: Sunday Table1

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: N/A per serving

Ingredients

1 tablespoon - 1 tablespoon olive oil
1 pound - 1 pound 90/10 lean ground beef
2 teaspoon - 2 teaspoons grated fresh garlic
1 teaspoon - 1 teaspoon grated fresh ginger
2 cans - 2 (14-ounce) cans chickpeas, drained
1 teaspoon - 1 teaspoon paprika
1 teaspoon - 1 teaspoon ground cumin
½ teaspoon - 1/2 teaspoon cinnamon
¼ teaspoon - 1/4 teaspoon allspice
½ teaspoon - 1/2 teaspoon salt
½ teaspoon - 1/2 teaspoon ground black pepper
2 tablespoon - 2 tablespoons tomato paste
1 cup - 1 cup water
2 tablespoon - 2 tablespoons minced fresh parsley or dill
¼ cup - ¼ cup yogurt, optional

Instructions

Heat oil in a large skillet over medium-high heat. Cook ground beef, breaking meat up into smaller pieces, until meat is browned and crumbly, about 6 to 8 minutes. Add grated garlic and ginger and cook for 1 minute.
Stir in chickpeas, paprika, cumin, cinnamon, allspice, salt, and pepper and combine. Add in tomato paste and stir, then add water. Bring to a light simmer for 5 minutes. Adjust salt and pepper, if necessary. Sprinkle with fresh parsley or dill and serve. Top each serving with a dollop of yogurt, if desired.