Fullblood Wagyu Beef With Crispy Chickpeas Recipes

Steps:

• Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking it into small pieces as you do. Stir and break up meat a bit more, then add chickpeas. Keep heat high, and continue to cook, stirring occasionally until chickpeas begin to brown and pop, 5 to 10 minutes. Don't worry if mixture sticks a bit, but if it begins to scorch, lower heat slightly.
• Add cumin, chili or chili powder and garlic. Cook, stirring, for about a minute. Add reserved cooking liquid, and stir, scraping bottom of pan to loosen any browned bits. Season with salt and pepper, then turn heat to medium-low. Continue to cook until mixture is no longer soupy but not dry.
• Stir in olive oil, then taste, and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

Steps:

• FIRST STEPS: Take the Fullblood Wagyu ground beef out of the freezer, and place it in the freezer 24 hours before starting this recipe.If using dry garbanzo/chickpeas, place them in a bowl and cover them with two inches of cold water. Cover the bowl, and place it in the refrigerator for 24 hours. Pull the Fullblood Wagyu beef out of the refrigerator one hour before starting this recipe, and allow it to come to room temperature.
• PREPARING THE CHICKPEAS (EITHER DRY OR COOKED/CANNED CHICKPEAS): If you using dry chickpeas, you will need to cook them. First, drain off the water (the water that the chickpeas were soak-ing in). Then, place the chickpeas in a large saucepan. Add 3 quarts of water to the saucepan, and cook on medium-high heat for 25 minutes or until the chickpeas are tender. If using canned chickpeas (which are already cooked), just drain off the liquid and rinse the chickpeas.
• PREPARING THE FULLBLOOD WAGYU BEEF AND ONIONS: Place the wok over medium-high heat, and add in the grapeseed oil. Once the wok is hot, add in the Fullblood Wagyu ground beef. Use the back of a wooden spoon to break up the beef into smaller pieces. Add in the julienned yellow onions, and cook until the onions are translucent. Fold in the minced garlic, and cook for another minute. Remove the beef and onion mixture from the wok, and reserve.
• FINAL STEPS: Heat the wok with the ghee. Once hot, add in the chickpeas. Cook, while stirring occasionally, for 5-7 minutes until the chickpeas start to brown and pop. Add the beef and onion mixture back into the wok.Add the kosher salt, freshly ground black pepper, ground cumin, ancho chile powder, and ground coriander to the wok.Mix everything together, and then remove the wok from the heat. Garnish with minced cilantro, and serve with warmed pita bread or naan.Enjoy!