Minced chickpeas pan

Name: Minced chickpeas pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 1 big red pepper; 1 green chili pepper; 2 TABLESPOONS Olive oil; 600 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS ground cumin; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Chickpeas; 1/2 bunch Parsley; 200 g Feta cheese

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
1 big red pepper
1 green chili pepper
2 TABLESPOONS Olive oil
600 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS ground cumin
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Chickpeas
1/2 bunch Parsley
200 g Feta cheese

Directions

1
Peel and finely dice the onion and garlic. Clean, wash and cut the peppers into strips. Clean the chilli, cut lengthwise, wash and remove the seeds. Cut the pod into small pieces. Heat the oil in a large pan and fry the minced meat until crumbly.
2
Season with salt, pepper and cumin. Add onion, garlic, paprika and chilli and fry briefly. Add tomato paste and briefly sauté. Deglaze with 250 ml water and simmer for about 5 minutes
3
Drain the chickpeas, rinse them and let them drip off on a sieve. Wash parsley, shake dry. Pluck off leaves and chop. Add the chick peas to the pan, mix in and heat for 2-3 minutes. Crumble the feta coarsely. Season to taste, sprinkle with feta and parsley. Greek yoghurt and pita bread are delicious with it