Arabic Mince and Chestnut Pan

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 1 can chickpeas, approx. 400 g, drained
  • 400 g chestnut (s), cooked
  • 600 g minced meat
  • 2 bell peppers, red and green
  • 200 g raisins
  • 4 teaspoons ras el hanout
  • 2 tablespoon mint, dried
  • 4 lime (s)
  • 2 onion (s), red
  • 500 g broccoli
  • 250 g mushrooms
  • salt and pepper
  • Chili powder
Arabic Mince and Chestnut Pan
Arabic Mince and Chestnut Pan

Instructions

  1. Cut the bell pepper into cubes, finely chop the onions, quarter the mushrooms and wash the broccoli, cut into florets and put in boiling water for about 5 minutes.
  2. Fry the minced meat together with the onions. Add the peppers and mushrooms and fry for about 5 minutes over a low heat. Now add the spices and broccoli.
  3. Finally add the drained chickpeas, chestnuts and raisins, as well as the juice of the limes and let simmer for a few minutes. Season to taste with the spices.

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