30 Minute, Beef, Brunch
1 lb lean ground beef
EVOO
2 cans garbanzo beans drained & rinsed
2 cups chicken broth
1 1/2 teaspoons ground cumin
1/2 teaspoon chipotle chile powder
1 tablespoon minced garlic
1/2 cup finely chopped fresh cilantro
Heat tsp EVOO in large deep frying pan over med high heat. Add beef, crumbling as you put it into the pan. Brown meat about 3 minutes, add garbanzos. Keeping heat high, sauté meat & garbanzos together until meat is well-browned & garbanzos are quite brown & starting to pop, about 10 minutes.
Add cumin, chili powder & minced garlic & cook a minute more. Add 2 cups chicken broth. Scrape bottom of pan to loosen any browned bits, season with salt & pepper. Reduce heat & simmer until most of the liquid has evaporated, about 5-10 minutes.
Turn off heat, stir in chopped cilantro & 1 T EVOO. Taste for seasoning & serve hot.
For brunch, serve topped with poached eggs.