Fast chili con carne with chickpeas and feta

Name: Fast chili con carne with chickpeas and feta
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 big red pepper; 1-2 TABLESPOONS Olive oil; 600 g mixed mince; 7-10 Tbsp salt, pepper, chili flakes; 7-10 Tbsp ground cumin; 2 TABLESPOONS Tomato paste; 4 (approx. 160 g) Wheat tortillas; 4 TABLESPOONS Ajvar (Paprika preparation; glass); 75 g Gouda (play); 1 can(s) (425 ml) Chickpeas; 100 g Feta; 1⁄2 Federation flat leaf parsley; 7-10 Tbsp a few squirts of lemon juice; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

This chili has everything! It is con carne - just the way we like it - and also refined with delicious chick peas. The best chili in the world!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 big red pepper
1-2 TABLESPOONS Olive oil
600 g mixed mince
7-10 Tbsp salt, pepper, chili flakes
7-10 Tbsp ground cumin
2 TABLESPOONS Tomato paste
4 (approx. 160 g) Wheat tortillas
4 TABLESPOONS Ajvar (Paprika preparation; glass)
75 g Gouda (play)
1 can(s) (425 ml) Chickpeas
100 g Feta
1⁄2 Federation flat leaf parsley
7-10 Tbsp a few squirts of lemon juice
baking paper

Directions

1
For the chili peel onion and garlic and dice finely. Clean, wash and cut the peppers into strips.
2
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Heat oil in a large pan. Fry the minced meat in it until crumbly. Season with salt, 1 tsp. chili flakes and 1-2 tsp. cumin. Add onion, garlic and paprika and fry.
3
Briefly sauté the tomato paste. Deglaze with 1⁄4 l water, bring to the boil and simmer for about 5 minutes.
4
Line baking tray with baking paper. Put 2 tortilla flat cakes on the baking tray, spread with Ajvar. Grate the cheese directly on top. Place another pancake on top. Bake in a hot oven for 6-8 minutes.
5
Rinse the chickpeas in a sieve, drain and stir into the mince mix. Heat for about 3 minutes.
6
Crumble the feta coarsely. Wash parsley, shake dry and chop coarsely. Season chili with salt, pepper and lemon juice. Sprinkle with feta and parsley. Cut the tortilla flat cake into pieces and serve with it.