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.
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.
Ingredients
- 1 tablespoon olive oil
- 1 pound 90% lean ground beef
- 2 teaspoons grated fresh garlic
- 1 teaspoon grated fresh ginger
- 2 14 ounce cans chickpeas, drained
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup water
- 2 tablespoons minced fresh parsley or dill
- 1/4 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.
