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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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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