Havana-Style Beef Picadillo with Crispy Chickpeas and Herb Rice

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Dry the chickpeas very well with a clean towel or paper towels, then toss them with 1 tablespoon olive oil, white vinegar, 1/4 teaspoon salt, 1/4 teaspoon cumin, and a pinch of black pepper. Spread on a baking sheet and bake for 25 to 30 minutes at 220°C / 425°F, stirring halfway through, until golden and crisp.

2. 2

   While the chickpeas bake, rinse the white rice until the water runs almost clear. In a medium saucepan, heat 1/2 tablespoon olive oil over medium heat, add half of the minced garlic, and cook for 30 seconds. Add the rice and stir for 1 minute. Pour in the chicken broth or water and 1/2 teaspoon salt. Once boiling, lower the heat, cover, and cook for 15 minutes.

3. 3

   Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff with a fork and mix in the fresh cilantro and fresh parsley. Keep warm.

4. 4

   For the picadillo, heat the remaining 1 1/2 tablespoons olive oil in a wide skillet over medium-high heat. Add the white onion and green bell pepper and cook for 5 minutes until softened. Stir in the remaining garlic and cook 30 seconds more.

5. 5

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no pink remains and it begins to brown. Season with the remaining cumin, dried oregano, sweet paprika, the remaining salt, and black pepper.

6. 6

   Add the crushed tomato, green olives, raisins, orange juice, lime juice, brown sugar, and bay leaves. Stir well and once it comes to a simmer, reduce to medium-low heat. Cook uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and the picadillo is moist but not watery.

7. 7

   Remove the bay leaves. Taste and adjust salt or pepper if needed. If desired, keep it warm over very low heat for 2 to 3 more minutes.

8. 8

   Serve a bed of herb rice on each plate, spoon the Havana-style picadillo over it, and finish with the crispy chickpeas for texture. You can fold some chickpeas into the picadillo just before serving and scatter the rest on top.