10-minute chili with avocado

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Peel and finely chop the garlic. Pour the chick peas into a sieve, rinse and drain well. Put the chick peas, approx. 1/3 of the garlic, lemon juice and 5 tbsp. cold water into a high mixing bowl and puree finely.

2. 2

   Season with 1/2 teaspoon salt. Stir in sesame paste, yoghurt, paprika and 3 tbsp. oil, season to taste.

3. 3

   Peel and chop the onions. Heat 2 tablespoons of oil in a frying pan and fry the minced meat until crumbly. Add the remaining garlic and half of the onions, fry briefly. Add tomato paste and sauté briefly.

4. 4

   Heat 1 teaspoon of oil in a coated frying pan. Fry the fish fillets for 3-4 minutes on each side. Season lentils with vinegar, salt, pepper and 1 pinch of sugar. Arrange the fish on top. Drain and add the potatoes.

5. 5

   Wash, clean, quarter and seed the tomatoes. Cut into small cubes. Peel mango and cut from stone. Cut the flesh into small cubes. Mix tomatoes and mango with the remaining onion, season with salt and pepper.

6. 6

   Cut the avocado in half, remove the stone. Remove the flesh from the peel and dice finely. Season the mince mixture to taste. Serve with hummus, tomato mixture and avocado. Add flatbread.

Nutrition Facts

KCAL
1040 kcal

CARBS
49 g

FATS
70 g

PROTEINS
54 g