Chickpea ragout with minced steak
easy
105 mins
105 mins
Ingredients
- 160 g dried chickpeas
- 3 Onions
- 1 TABLESPOON Olive oil
- 1 can(s) (425 ml) peeled tomatoes
- 1/2 l Vegetable broth (instant)
- 750 g green peppers
- 1 collar Thyme
- 1 Pot of basil (esp. 1-2 tsp. separate basil)
- 1 Garlic clove
- 400 g mixed minced meat
- 1 Egg
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 100 g Sheep's cheese
- 2-3 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp fresh herbs and pickled peppers
Directions
- 1
Chick peas are best soaked overnight in cold water. Rinse thoroughly afterwards. Peel onions and cut them into slices. Heat the olive oil. Sauté the onions in it. Add the chick peas.
- 2
Deglaze with peeled tomatoes and stock. Chop the tomatoes slightly. Cover and cook for 1 hour. In the meantime clean and wash the peppers and cut them into small pieces. Wash and chop the herbs. Add to the chick peas and cook without cover for another 30 minutes. For the steaks, peel the garlic and press it through a garlic press. Mix minced meat, egg, breadcrumbs and garlic. Season with salt and pepper. Form into flat meatballs and fry in hot oil, turning first for about 8 minutes. Finely chop the feta cheese and spread it on the meatballs. If you like, put them under the hot grill for another 2-3 minutes.
- 3
Mix minced meat, egg, breadcrumbs and garlic. Season with salt and pepper. Form into flat meatballs and fry in hot oil, turning first for about 8 minutes. Finely chop the feta cheese and spread it on the meatballs. If you like, put them under the hot grill for another 2-3 minutes. Season the ragout with salt, pepper and vinegar. Serve with the steaks in portions. Serve garnished with fresh herbs and pickled peppers
- 4
waiting time approx. 8 hours
Nutrition Facts
580 kcal
30 g
33 g
38 g
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