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Mince pan with chickpeas

Mince pan with chickpeas

Preparation time:
20 min
Difficulty level:

Nutritional values:

40 g
39 g
41 g


Bell pepper (red, fresh)Bell pepper (red, fresh)1 (150 g)
Olive oilOlive oil 1 Teaspoon
Onion (fresh)Onion (fresh)½ (50 g)
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Coriander (dried)Coriander (dried) 2 g
Chickpeas (canned)Chickpeas (canned) 150 g
Tomato paste (double concentrated)Tomato paste (double concentrated) 1 Teaspoon
Vegetable brothVegetable broth 100 ml
Ground beef, minced meat, beef (organic quality)Ground beef, minced meat, beef (organic quality) 120 g
Natural yogurt (3,8% fat)Natural yogurt (3,8% fat) 1 Teaspoon


Step 1:
Finely chop the onion and garlic. Cut bell bell pepper into strips.
Step 2:
Heat oil in a frying pan. Briefly sauté the onion and garlic, then add the minced meat and fry until crumbly. Season with salt and pepper, add a little tomato paste and sauté briefly.
Step 3:
Deglaze with broth, bring to a boil and simmer for about 5 minutes. Add the chickpeas to the mince, stir and heat for about 3 minutes. Top with yogurt and chopped cilantro.

Macronutrient distribution:

The recipe Mince pan with chickpeas is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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