Inspired by a dish we ate on a trip to Spain last year, this chickpea dish has become a staple for us. We’re big fans of dishes that celebrate vegetables in the same way we often celebrate meat as the centerpiece of a meal. Here, they both take center stage. This is the type of dish that can just as easily be a side dish as it can be the main course.
You can easily substitute ground pork, venison, or bison for this dish, as well!
- 1lb ground beef
- 2 cans of chickpeas, drained
- 1/2 yellow onion (diced)
- 4 cloves of garlic (sliced)
- several large bunches of hearty greens (chopped)
- parmesan or other hard cheese
- The Savories
- The Chiles
- olive oil
- Salt your ground beef and season it generously with several tbsp of both The Savories and The Chiles.
- In a large cast iron skillet over medium-high heat, heat a few tbsp of olive oil and sear the ground beef until browned and cooked through.
- Put the meat into a separate bowl, and add a bit more olive oil into the pan.
- Cook down your onion until it is translucent, then add in the garlic and cook for a few more minutes.
- Add in two cans of drained chickpeas, as well as your chopped greens.
- Salt the entire mixture, and season it heavily with The Savories and The Chiles.
- Continue cooking, seasoning and salting to taste.
- Add in the ground beef and cook until the greens are wilted.
- Finish with some shaved parmesan and serve immediately!