Sunday, March 21, 2010

Ground Meat and Garbanzo Beans Pita Pockets

I'm making an old family favorite tonight. One of the nice things about this recipe is that is is very adaptable. You can substitute ground chicken or turkey for the ground beef or eat it without meat entirely like Abigail does. I got this from the San Francisco Chronicle several years ago and it has become a regular at our house. Here's the link:

Here's my way:

~1/2 pound ground beef
small red onion, chopped
2 large garlic cloves, chopped or put through garlic press
2 teaspoons ground cumin
olive oil
1/4 dry red wine
1/2 cup chopped tomatoes
1 teaspoon dried oregano
1 can garbanzo beans, rinsed and drained
parsley, chopped
kosher salt and pepper
1 large cucumber, peeled, seeded and diced
~ 3 whole wheat pita bread, cut in half and toasted or warmed before serving
chopped romaine lettuce
sour cream

Brown ground beef. In separate pan add olive oil and cook onions over medium heat until soft. Add garlic and cook about 2 miuntes. Add cumin and stir together to coat the onions for about 1 minute.
Deglaze the onion pan with the red wine and add tomatoes with liquid, oregano and garbanzo beans. Stir and let cook to combine flavors. Add 1/2 of the mixture to the ground beef. Season each with salt and pepper and parsley. If you do not have a vegetarian in the house you can add the beef to the garbanzo bean mixture.
Toast the pita bread until warm but not too stiff or crunchy.
Put out the beef and garbanzo bean mixture with cucumbers, lettuce and sour cream. Add whatever mixture of ingredients to your pita that you like.
This is good with some of the red wine you used to cook with, Any leftovers are good with brown rice and reheated.

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