Summary

Ingredients

• 600 g minced meat, half and half
• 1 bell pepper (s), red or yellow
• 1 chilli pepper (s)
• 1 clove garlic
• 1 onion (s)
• 1 can chickpeas, 425 ml
• olive oil
• salt and pepper
• 2 tablespoon tomato paste
• 1 teaspoon cumin
• 200 g feta cheese
• 0.5 ½ bunch parsley

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice the garlic and onion. Clean, core, wash and finely chop the chilli. Clean and wash the peppers and cut into strips.
2. Heat the oil in a pan. Fry the mince in it and season with salt, pepper and cumin.
3. Fry the garlic, onion, paprika and chilli briefly. Add the tomato paste, sweat briefly and deglaze with 250 ml water, bring to the boil and simmer for about 5 minutes.
4. Put the chickpeas in a colander and rinse with cold water and drain. Wash the parsley, shake dry, pluck the leaves off and chop.
5. Add the chickpeas to the mince, stir in and heat for about 3 minutes. Roughly crumble the feta, season the chopping pan with salt, pepper and cumin and sprinkle with feta and parsley