Hot minced meat-pepper-pan

Name: Hot minced meat-pepper-pan
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chick peas (net: 400 g; drained weight: 240 g); 300 g red peppers; 100 g Spring onions; 2 Garlic cloves; 2-3 TABLESPOONS Olive oil; 400 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Cumin; 2 TABLESPOONS Tomato paste; 250 ml Vegetable broth (instant); 3 Stem(s) Mint; 200 g Skimmed milk yoghurt; 7-10 Tbsp a few squirts of lemon juice

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chick peas (net: 400 g; drained weight: 240 g)
300 g red peppers
100 g Spring onions
2 Garlic cloves
2-3 TABLESPOONS Olive oil
400 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Cumin
2 TABLESPOONS Tomato paste
250 ml Vegetable broth (instant)
3 Stem(s) Mint
200 g Skimmed milk yoghurt
7-10 Tbsp a few squirts of lemon juice

Directions

1
Rinse and drain the chickpeas. Clean, wash and chop the peppers and spring onions. Peel garlic, press through a garlic press. Heat the oil in a large pan. Fry the garlic and minced meat in it at high heat for about 5 minutes.
2
Season with salt, pepper, chilli and cumin. Add paprika, spring onions and chick peas. Stir in tomato paste. Fry for another 5 minutes over high heat. Deglaze with stock, simmer for 5 minutes, season if necessary. Wash the mint, except for a few leaves for sprinkling, chop leaves finely. Mix with yoghurt. Season to taste with salt, pepper and lemon juice. Put it on the chopping pan as a blob, add the rest.
3
Wash the mint, except for a few leaves for sprinkling, chop leaves finely. Mix with yoghurt. Season to taste with salt, pepper and lemon juice. Put it on the chopping pan as a blob, add the rest. Serve sprinkled with mint leaves. Serve with fresh flat bread