Chilli with chickpeas and paprika

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 1 Onion
  • 1 Garlic clove
  • 1 (approx. 250 g) red pepper
  • 2 TABLESPOONS Olive oil
  • 600 g mixed minced meat
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TEASPOON Chili Flakes
  • 1-2 TEASPOONS ground cumin
  • 2 TABLESPOONS Tomato paste
  • 4 Wheat tortilla shop
  • 4 TABLESPOONS Aiwar
  • 100 g grated gouda cheese
  • 1 can(s) (425 ml) Chickpeas
  • 1/2 bunch Parsley
  • 200 g Feta cheese
  • 7-10 Tbsp Lemon juice
  • baking paper

Directions

  1. 1

    Peel and finely dice the onion and garlic. Clean, wash and cut the peppers into strips. Heat the oil in a large pan. Fry the minced meat in it until crumbly. Season with salt, pepper, chilli and cumin.

  2. 2

    Add onion, garlic and paprika and fry briefly. Add tomato paste and sauté briefly. Deglaze with 250 ml water and simmer for about 5 minutes.

  3. 3

    Spread 2 tortilla flat cakes with aiwar and sprinkle with cheese. Put another pancake on top of each. Put them on a baking tray covered with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

  4. 4

    manufacturer) Bake for 6-8 minutes. Drain the chickpeas, rinse and drain on a sieve. Wash parsley, shake dry. Pluck off leaves and chop.

  5. 5

    Add the chick peas to the pan, mix in and heat for 2-3 minutes. Crumble the feta coarsely. Season chili with salt, pepper and lemon juice, sprinkle with feta and parsley. Cut flat bread into pieces and serve with it.

Nutrition Facts

KCAL
940 kcal
CARBS
47 g
FATS
58 g
PROTEINS
55 g