Recipe of Ultimate Fullblood Wagyu Beef with Crispy Chickpeas

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Favorite Fullblood Wagyu Beef with Crispy Chickpeas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Fullblood Wagyu Beef with Crispy Chickpeas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fullblood Wagyu Beef with Crispy Chickpeas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fullblood Wagyu Beef with Crispy Chickpeas is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fullblood Wagyu Beef with Crispy Chickpeas estimated approx 40 minutes.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Fullblood Wagyu Beef with Crispy Chickpeas using 13 ingredients and 4 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Fullblood Wagyu Beef with Crispy Chickpeas:

1. 1 LB Double 8 Cattle Company Fullblood Wagyu Ground Beef
2. 2 CUP Dry Chickpeas or 4 CUP Cooked Chickpeas
3. 1 Large Yellow Onion (julienned)
4. 4 Garlic Cloves (minced)
5. 1 TBSP Cumin (ground)
6. 1 TBSP Ancho Chile Powder
7. 2 TSP Coriander (ground)
8. 2 TSP Kosher Salt
9. 1/2 TSP Freshly Ground Black Pepper
10. 2 TBSP Grapeseed Oil
11. 1/4 CUP Ghee
12. 1 BUNCH Cilantro (minced)
13. 8 Pitas or Naan (warmed)

Instructions to make to make Fullblood Wagyu Beef with Crispy Chickpeas

1. 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.
2. 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.
3. 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.
4. 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!

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