Chickpea and tomato stew with meatballs

Name: Chickpea and tomato stew with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 bunch of greens; 2 Onions; 4 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 250 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 500 g mixed minced meat; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 2 can(s) (425 ml each) Chickpeas; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Thyme

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 bunch of greens
2 Onions
4 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
250 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
500 g mixed minced meat
2 TABLESPOONS Breadcrumbs
1 egg (size M)
2 can(s) (425 ml each) Chickpeas
7-10 Tbsp Cayenne pepper
7-10 Tbsp Thyme

Directions

1
Soup greens clean or peel, wash and chop. Peel and finely dice 1 onion. Heat 2 tablespoons of oil in a saucepan. Fry onion and soup vegetables in it. Add 2 tbsp. tomato paste and sauté briefly.
2
Deglaze with tomatoes and stock. Chop the tomatoes in the pot with a spatula. Season with salt, pepper and sugar. Simmer open for about 10 minutes.
3
Peel and finely dice 1 onion. Knead minced meat, onion, breadcrumbs, 1 tablespoon tomato paste and egg, season with salt and pepper. Form approx. 32 small balls. Heat 2 tablespoons of oil in a pan. Brown the balls in it in portions.
4
Drain the chickpeas, rinse and drain well. Add to the stew with the meatballs, continue cooking for about 5 minutes. Season to taste with cayenne pepper, salt, pepper and sugar.