Ground Beef and Chickpea Curry (Keema Chole)

Ingredients

2 tablespoons grapeseed or other neutral oil

1 medium yellow onion, chopped

Kosher salt and ground black pepper

3 medium garlic cloves, minced

2 tablespoons minced fresh ginger

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 pound 90 percent lean ground beef or ground lamb

15 1/2 ounce can chickpeas, drained

14 1/2 ounce can whole peeled tomatoes, crushed by hand

1/2 cup lightly packed fresh cilantro, chopped

Directions

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until beginning to brown, 6 to 7 minutes. Add the garlic, ginger, cumin, coriander, turmeric and ½ teaspoon each salt and pepper; cook, stirring, until fragrant, about 30 seconds. Add the beef and cook, stirring occasionally and breaking the meat into small pieces with a wooden spoon, until no longer pink, 4 to 5 minutes.

Stir in the chickpeas and tomatoes with juices. Bring to a simmer over medium-high, then reduce to medium and simmer, uncovered and stirring occasionally until the tomatoes have broken down and the curry is lightly saucy, 12 to 15 minutes. Off heat, taste and season with salt and pepper. Stir in the cilantro.