Chickpeas with spiced beef and preserved lemon
Recipe type: Main
Cuisine: Persian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 2 tablespoons olive oil
  • 600g beef mince
  • 600g tinned chickpeas (drained weight), drained but reserve the liquid
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon freshly ground coriander seed
  • 2 dry roast & ground chipotle (or 2 chopped chillies)
  • 4 large cloves garlic, chopped
  • 2 preserved lemon, finely chopped, seeds discarded
  • small handful of dried barberries (optional)
  • handful chopped coriander leaves
Instructions
  1. Heat the oil and add the mince. Brown over a high heat, stirring and breaking the mince up.
  2. Add the drained chickpeas, keeping the heat high.
  3. Stir occasionally until chickpeas begin to brown and pop - 5 to 10 minutes. A non-stick pan works best, but don't worry if mixture sticks a bit. If it begins to scorch, lower heat slightly.
  4. Add the spices chipotle (or chilli) and garlic and cook, stirring, for about a minute.
  5. Add reserved chickpea liquid (or ~400ml water) and stir, scraping bottom of pan to loosen any browned bits.
  6. Add the preserved lemon and barberries then season with salt and pepper, then turn heat to medium-low.
  7. Continue to cook until mixture is no longer soupy but not dry.
Recipe by Third Breakfast at https://thirdbreakfast.com/persian-chickpeas/