Bean and chickpea vegetables with lamb

Name: Bean and chickpea vegetables with lamb
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 small onions; 1 Garlic clove; 1⁄2 (approx. 200 g) Cucumber; 250 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Cutting beans; 500 g Tomatoes; 4 Sage leaves; 1 can(s) (425 ml) Chickpeas; 4 TABLESPOONS Olive oil; 1 can(s) (425 ml) Tomatoes; 4 Lamb salmon (approx. 100 g each; loin of lamb released)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 small onions
1 Garlic clove
1⁄2 (approx. 200 g) Cucumber
250 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Cutting beans
500 g Tomatoes
4 Sage leaves
1 can(s) (425 ml) Chickpeas
4 TABLESPOONS Olive oil
1 can(s) (425 ml) Tomatoes
4 Lamb salmon (approx. 100 g each; loin of lamb released)

Directions

1
For the tzatziki, peel 1 onion and garlic and dice finely. Wash the cucumber, halve it lengthwise and remove the seeds. Grate the cucumber. Mix with yoghurt, onion and garlic. Season to taste with salt and pepper.
2
Clean, wash and cut the beans into pieces. Cover and simmer in little boiling salted water for 6-8 minutes.
3
Wash the tomatoes, cut them in half. Wash sage, pluck. Rinse chickpeas, drain. Peel remaining onion, dice finely. Heat 2 tablespoons of oil. Brown onion and sage in it. Sauté the tomatoes briefly.
4
Add the tinned tomatoes, juice and chickpeas. Season with salt and pepper. Bring everything to the boil and simmer for about 10 minutes, crushing the tomatoes coarsely.
5
Dab lamb dry and fry in 2 tablespoons of hot oil over a high heat for 1-2 minutes on each side. Season with salt and pepper and continue to fry over medium heat for 6-8 minutes. Wrap the lamb in aluminium foil and let it rest briefly.
6
Drain the beans and add to the tomato sauce. Bring everything to the boil and simmer for 2-3 minutes. Cut the lamb into slices. Season to taste and serve with the lamb. Add tzatsiki. Flatbread tastes good with it.