Instructions: Turn heat to high under a large, deep skillet, and add meat a little at a time, breaking into small pieces. 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. Dont 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 chickpea 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. Taste and adjust seasoning if necessary. Garnish if you like, and serve immediately, with rice or pita bread.

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