This post is about two recipes that I tested. One is the Crispy Chickpeas and Spiced Beef Topping that is from Christopher Kimball’s Milk Street magazine in 2018. I had some delicious hummus leftover from Holy Land Bakery in Northeast Minneapolis (it’s the best!) that I wanted to use up and this recipe seemed to fit in perfectly.
The Crispy Chickpeas are wonderfully seasoned, but I couldn’t bring myself to use 1/4 cup of oil the recipe listed. I used about 2 tablespoons instead and they turned out fine and tasted good. The spiced beef came together very easily and was also good. Together they made a very nice topping for the hummus and bread. The downside to this recipe is that it does not make good leftovers. It just didn’t have the same textures or taste when warmed up.
The second recipe is pita bread that I found on line at https://damndelicious.net/2018/02/11/whole-wheat-pita-bread . This was my first time making any kind of bread with yeast. I was gifted with a big mixer for Christmas and it came with a dough hook. I just had to try the dough hook, so I made this pita bread. Actually, I made this twice because the first time they didn’t pocket. The second time they didn’t pocket either, but I got the bread making bug! I really liked the taste of the pita bread and I’m sure that I will give this recipe another try when I’m more “seasoned” with bread making.
Crispy Chickpeas and Spiced Beef Topping
Serves 4-6
Crispy Chickpeas:
1- 15 ½ oz. can Chickpeas (Garbanzo Beans), rinsed, drained and patted dry
2 T cornstarch
2T – 1/4 c extra virgin olive oil
1 tsp. ground cumin
1 tsp. sweet paprika
Salt and Pepper
In a bowl, toss together chickpeas and the cornstarch until the chickpeas are well coated. Transfer to a fine strainer and shake to remove the excess cornstarch. Heat oil in a skillet over medium high heat. When oil is very hot add the chickpeas and cook stirring occasionally until the chickpeas are lightly brown and crispy. Remove from heat and add the spices tossing to coat.
Spiced Beef Topping:
8 oz. lean ground beef
2 tsp. paprika
Salt
1/2 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper, optional
2 garlic cloves, minced
1/2 large or 1 small onion, finely chopped
1 T olive oil
2 T tomato paste
1 1/2 tsp. lemon juice
2 T fresh parsley or mint, chopped
Mix together beef and the ingredients listed thru garlic along with 2 tablespoons of water. Heat one tablespoon of oil in a skillet over medium high heat. Add the onion and beef mixture. Breaking up the beef, cook until beef is no longer pink and the onion is soft. Push the mixture aside and add the tomato paste. Cook the tomato paste for about 30 seconds to toast and then combine with the meat mixture. Add 1/2 cup of water and scrap up the bottom bits stirring until the water has evaporated. Take it off the heat and add the lemon juice along with the fresh herbs. Mix.
To serve spoon humus over warmed flat bread or pita. Top it with the beef mixture and chickpeas. Garnish with plain yogurt.
Minnesota Food Lover 