Greek chopping pan with feta

Name: Greek chopping pan with feta
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 big red pepper; 2 TABLESPOONS Olive oil; 600 g mixed mince; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Chickpeas; 1⁄2 Federation Parsley; 200 g Feta

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 big red pepper
2 TABLESPOONS Olive oil
600 g mixed mince
7-10 Tbsp salt, pepper
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Chickpeas
1⁄2 Federation Parsley
200 g Feta

Directions

1
Peel and chop onion and garlic. Clean, wash and cut the peppers into strips. Heat the oil in a large pan. Fry the minced meat in it until crumbly. Season with salt and pepper. Fry onion, garlic and paprika briefly.
2
Stir in tomato paste and sweat briefly. Deglaze with 1⁄4 l water, bring to the boil and simmer for about 5 minutes.
3
Rinse the chickpeas in a sieve and drain. Wash parsley, shake dry, chop leaves. Stir the chickpeas into the minced meat and heat for about 3 minutes. Season to taste with salt and pepper.
4
Coarsely crumble the feta and sprinkle parsley over it. Serve with: 1 blob of Greek yoghurt and pita or flat bread.