Stuffed peppers with minced chickpeas filling

Name: Stuffed peppers with minced chickpeas filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Garlic cloves; 2 Onions; 8 TABLESPOONS Olive oil; 500 g Minced beef; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1/2 bunch Parsley; 2 can(s) (240 ml each) Chickpeas; 1 can(s) (400 ml each) chunky tomatoes; 2 TABLESPOONS Harissa; 2 yellow and 2 red peppers; 200 g Whole milk yoghurt; 4 TABLESPOONS Tahin (sesame paste); 1 Pot of coriander

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

German home cooking goes Orient: The minced meat for the filling is mixed with chickpeas, for dipping there is's hummus and sesame yoghurt.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Garlic cloves
2 Onions
8 TABLESPOONS Olive oil
500 g Minced beef
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1/2 bunch Parsley
2 can(s) (240 ml each) Chickpeas
1 can(s) (400 ml each) chunky tomatoes
2 TABLESPOONS Harissa
2 yellow and 2 red peppers
200 g Whole milk yoghurt
4 TABLESPOONS Tahin (sesame paste)
1 Pot of coriander

Directions

1
Peel and finely chop 1 clove of garlic and onions. Heat 2 tablespoons of oil in a frying pan. Sauté onions and garlic for about 1 minute, add minced meat and fry until crumbly, season with salt, pepper and cumin.
2
Wash the parsley, shake dry and chop coarsely, except for something to garnish. Pour the chickpeas into a sieve, rinse and drain. Mix the minced meat, about 3/4 of the chickpeas, parsley, tomatoes and harissa, season with salt, pepper and cumin.
3
Halve, seed and wash the peppers. Fill the paprika with chopped mass and place on a baking tray, bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
4
Meanwhile peel 1 clove of garlic and chop finely. Mix yoghurt, garlic and 2 tbsp. tahini, chill sesame yoghurt. Wash coriander, shake dry and chop coarsely. Puree 6 tbsp. oil and coriander with a hand blender, season with salt and pepper.
5
Puree the rest of the chickpeas and 2 tbsp. tahini with a hand blender, season to taste with cumin, salt and pepper.
6
Arrange the hummus in a bowl, drizzle with coriander oil. Remove peppers from the oven and arrange on plates. Garnish with remaining parsley and some hummus. Add sesame yoghurt.