Chickpeas-Chili with coriander salsa
very easy
40 mins
40 mins
Ingredients
- 100 g Flatbread
- 2 TABLESPOONS Butter
- 2 can(s) (425 ml each) Chickpeas
- 2 Onions
- 4 Garlic cloves
- 5 TABLESPOONS Olive oil
- 500 g minced beef
- 2 TABLESPOONS Tomato paste
- 1 TEASPOON Harissa (Arabic spice paste) (tube)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Cumin
- 7-10 Tbsp Coriander
- 7-10 Tbsp Cardamom
- 7-10 Tbsp Chili Flakes
- 1 TABLESPOON Flour
- 1 Organic Lemon
- 1 collar Coriander
- 200 g Greek cream yoghurt
Directions
- 1
Cut bread into short strips or cubes. Heat butter in a pan. Brown the bread all around. Remove and set aside the croutons.
- 2
Pour the chickpeas into a sieve, rinse with cold water and drain well. Peel and chop the onions. Peel garlic and chop finely.
- 3
Heat 3 tablespoons of oil in a large saucepan. Fry the minced meat in it until crumbly. Fry onions and approx. 2⁄3 garlic briefly. Stir in tomato paste. Season with harissa, salt, pepper, sugar, 1 tsp. cumin, 1⁄2 tsp. coriander, cardamom and chili. Dust with flour, sweat briefly. Add 700 ml water, bring to the boil and simmer for about 5 minutes. Add chick peas and warm up. Season to taste again.
- 4
Meanwhile, for the Gremolata, wash the lemon hot, dry it and finely grate half the peel. Cut the fruit in half and squeeze. Wash coriander, shake dry, pluck off leaves and chop finely. Mix the lemon zest, 3 tbsp. juice, coriander, the rest of the garlic and 2 tbsp. oil. Season with salt, pepper and 1 pinch of sugar. Arrange chili with croutons, some yoghurt and gremolata. Serve the rest of the yoghurt and gremolata with it.
Nutrition Facts
700 kcal
35 g
42 g
40 g
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