Oriental chili

Name: Oriental chili
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Aubergine; 1 can(s) (425 ml each) Chickpeas; 2 Peppers (e.g. red and green); 600 g Tatar (beefsteak mince); 7-10 Tbsp Mint; 7-10 Tbsp salt, cinnamon, chili flakes, ground cumin, sugar, pepper; 2 Garlic cloves; 1 can(s) (850 ml) Tomatoes; 4 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste (e.g. with vegetables)

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Anyone can make normal chili - with the right ingredients and spices, the South American classic becomes a dream of a thousand and one nights. Pita bread with it - ready.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Aubergine
1 can(s) (425 ml each) Chickpeas
2 Peppers (e.g. red and green)
600 g Tatar (beefsteak mince)
7-10 Tbsp Mint
7-10 Tbsp salt, cinnamon, chili flakes, ground cumin, sugar, pepper
2 Garlic cloves
1 can(s) (850 ml) Tomatoes
4 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste (e.g. with vegetables)

Directions

1
Clean, wash and slice the aubergine, sprinkle with salt and set aside. Rinse and drain the chickpeas. Clean, wash and roughly dice the peppers. Peel garlic and chop finely.
2
Heat 2 tablespoons of oil in a casserole dish. Dab aubergine dry, fry vigorously while turning and remove. Heat 2 tbsp. oil in the frying fat. Fry tartar in it until crumbly. Season with salt, 1 tsp. cinnamon, 1⁄2 tsp. chili flakes and cumin and 1 pinch of sugar. Add garlic and paprika, fry for about 4 minutes. Add tomato paste, sweat briefly.
3
Add the tomatoes together with the juice, chop a little with a spatula. Add the chickpeas. Bring everything to the boil and simmer for about 10 minutes. Stir in aubergine, season with salt, pepper and chili. Garnish with mint to taste. Serve with flatbread.