Minced chickpeas pan

AUTHOR
Isreal Robertson
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g Carrots
  • 1 Onion
  • 2 Garlic cloves
  • 2 TABLESPOONS Olive oil
  • 500 g mixed minced meat
  • 7-10 Tbsp Salt
  • 1 TABLESPOON Flour
  • 1-2 TABLESPOONS Curry
  • 300 ml Vegetable broth (instant)
  • 1 can(s) (425 ml) Chickpeas
  • 4 TABLESPOONS Greek cream yoghurt (10 % fat)
  • 7-10 Tbsp Pepper
  • 1/2 bunch Parsley

Directions

  1. 1

    Peel, wash and slice the carrots. Peel onion and cut into strips. Peel and slice garlic. Heat oil in a pan. Fry the minced meat for approx. 8 minutes while turning it until crumbly.

  2. 2

    After 4 minutes add onion and garlic. Season with salt. Take out minced meat and fry carrots in hot fat for about 4 minutes. After 3 minutes dust with flour and curry. Pour in broth while stirring and bring to the boil.

  3. 3

    Pour peas into a sieve and rinse with cold water. Add the peas, yoghurt and minced meat to the pan and heat slowly. Season to taste with salt and pepper. Wash parsley, shake dry, pluck leaves from the stems, chop coarsely and sprinkle over the food.

Nutrition Facts

KCAL
500 kcal
CARBS
18 g
FATS
33 g
PROTEINS
30 g