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Ground Beef and Chickpea Curry (Keema Chole)

Ground Beef and Chickpea Curry (Keema Chole)

By Rose HattabaughApril 11, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Rating

Keema means minced meat; chole translates as chickpeas. Put the two together and you get this easy-to-make but flavorful and satisfying main. We season the curry with garlic, ginger and select spices, and a small can of tomatoes helps form a rich, lightly tangy sauce. If you like, use ground lamb in place of the beef. Prep the cilantro during the simmer time and dinner can be on the table in under 45 minutes. We like this keema chole garnished with sliced jalapeños and plain yogurt, and with lemon wedges and warm flatbread on the side.

Tip

Don’t bother rinsing the chickpeas. Simply drain them of their liquid. The small amount of starchy liquid left clinging to them will lend a little body to the curry.

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 ½

    ounce can chickpeas, drained

  • 14 ½

    ounce can whole peeled tomatoes, crushed by hand

  • ½

    cup lightly packed fresh cilantro, chopped

Step 1

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.

Step 2

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.

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