Chickpeas – Chopping Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 1 can chickpeas (400 g)
- 4 apricot (s)
- 2 spring onion (s)
- 50 g almond (s), in sticks
- 1 glass chutney (mango chutney, 230 g)
- salt
- Tabasco
Print Recipe
Pin Recipe Instructions
- Drain the chickpeas and collect the juice. Wash the apricots, stone them and cut into cubes. Wash the spring onions and cut into rolls.
- Heat the oil in the pan and fry the mince vigorously. Add the almond sticks and chickpeas and roast. Season with salt and Tabasco.
- Fry the spring onions and apricots briefly, then stir in the mango chutney and 1/3 of the chickpea juice. Bring to the boil and serve.
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