Minced chickpeas pan

Name: Minced chickpeas pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g Carrots; 1 Onion; 2 Garlic cloves; 2 TABLESPOONS Olive oil; 500 g mixed minced meat; 7-10 Tbsp Salt; 1 TABLESPOON Flour; 1-2 TABLESPOONS Curry; 300 ml Vegetable broth (instant); 1 can(s) (425 ml) Chickpeas; 4 TABLESPOONS Greek cream yoghurt (10 % fat); 7-10 Tbsp Pepper; 1/2 bunch Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g Carrots
1 Onion
2 Garlic cloves
2 TABLESPOONS Olive oil
500 g mixed minced meat
7-10 Tbsp Salt
1 TABLESPOON Flour
1-2 TABLESPOONS Curry
300 ml Vegetable broth (instant)
1 can(s) (425 ml) Chickpeas
4 TABLESPOONS Greek cream yoghurt (10 % fat)
7-10 Tbsp Pepper
1/2 bunch Parsley

Directions

1
Peel, wash and slice the carrots. Peel onion and cut into strips. Peel and slice garlic. Heat oil in a pan. Fry the minced meat for approx. 8 minutes while turning it until crumbly.
2
After 4 minutes add onion and garlic. Season with salt. Take out minced meat and fry carrots in hot fat for about 4 minutes. After 3 minutes dust with flour and curry. Pour in broth while stirring and bring to the boil.
3
Pour peas into a sieve and rinse with cold water. Add the peas, yoghurt and minced meat to the pan and heat slowly. Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves from the stems, chop coarsely and sprinkle over the food.