Oriental minced chickpeas pan

Name: Oriental 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 mince; 7-10 Tbsp salt, pepper; 1-2 TEASPOONS ground cumin; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Chickpeas; 1⁄2 Federation flat leaf parsley; 200 g Feta

AUTHOR
Lenora Decker

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 mince
7-10 Tbsp salt, pepper
1-2 TEASPOONS ground cumin
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Chickpeas
1⁄2 Federation flat leaf parsley
200 g Feta

Directions

1
Peel and finely dice the onion and garlic. Clean, wash and cut the peppers into strips. Clean the chillies, halve lengthwise, remove seeds, wash and chop finely.
2
Heat the oil in a large frying pan. Fry the mince in it until crumbly. Season with salt, pepper and cumin. Fry onion, garlic, paprika and chilli briefly. Add tomato paste and sauté briefly.
3
Deglaze with 1⁄4 l water, bring to the boil and simmer for about 5 minutes.
4
Rinse the chickpeas in a sieve with cold water and drain. Wash parsley, shake dry, pluck off leaves and chop.
5
Add the chick peas to the minced meat, stir in and heat for approx. 3 minutes. Crumble the feta coarsely. Season the mincing pan with salt, pepper and cumin and sprinkle with feta and parsley. Greek yoghurt and pita bread taste good with it.