The 20-Minute One-Pan Beef and Chickpeas I Make All the Time

Cook the beef and chickpeas - Add the oil to a large frying pan over medium-high heat. Use your hands to gently form the beef into 4 even-ish patties, pressing just enough to keep the meat together. Add to the skillet and let cook undisturbed until deeply browned on the bottom, about 3 minutes. Flip the beef patties, then add the canned, drained chickpeas to the pan and let cook until the chickpeas are turning brown and starting to burst, about 7 minutes. Use a spatula or spoon to break up the beef patties into small pieces and mix in with the chickpeas; it's okay if you accidentally break up some of the chickpeas in the process.

Add seasonings - Add the grated garlic, ginger, onion powder, cumin, garam masala, salt, and pepper and let cook for about a minute, stirring the spices into the ground beef and chickpeas. Add the tomato paste and mix in, using your spatula to scrape up any stuck-on bits from the bottom of the pan.

Finish and serve - Keep the heat at medium-high and add the water. Mix everything well, taste, and season with more salt and pepper as desired, then remove from the heat. Serve immediately. Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, add to a warm frying pan or pot with a little bit of water to loosen and bring to a simmer before serving. You can also reheat this in a microwave. Add to a microwave-safe dish with a little water, cover, and heat on high in 45-second increments, stirring in between, until hot all the way through.