Chilli with chickpeas and paprika

Name: Chilli with chickpeas and paprika
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 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

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

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
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
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
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
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
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.