What To Do:
1. Measure out ½ cup of the chick peas
and set aside.
2. Make Stock: In a medium mixing
bowl or large liquid measure, whisk stock
concentrate into 3 cups of very hot or
boiling water. Set aside.
3. In a large sauce pan or stock pot
over medium heat, add ground chuck,
¼ teaspoon salt and teaspoon pepper.
Cook stirring until just browned, 3-4
minutes. Drain any excess fat before
stirring in shallots, garlic, chili powder,
cumin, ¼ teaspoon salt and teaspoon
pepper. Cook, stirring, for 1 minute.
4. Stir in the pico de gallo, chick peas
and ¾ of the parsley. Cook, stirring
occasionally, for 2 minutes.