Chickpea pot

Ingredients for 4 servings:

• 1 onion(s), diced
• 1 clove(s) garlic, diced
• 500 g minced meat, poultry or your choice
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 can of chopped tomatoes (400 g)
• 400 ml broth
• 1 gr. can/n chickpeas, (300 g drained weight)
• 1 pinch of salt
• 1 tbsp thyme
• n. B. Pfeffer
• possibly Parmesan
• 3 carrots, e.g. sliced

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Ragout bolognese with a twist

Fry the diced onion and garlic with the ground meat in hot oil until crumbly. Stir in the tomato paste. Stir in the carrots. Add the tomatoes and stock, season, and simmer for about 15 minutes. Add a little more stock, if desired. Rinse the chickpeas in a sieve and drain. Add to the ground meat and simmer for about 5-10 minutes, until hot. Serve sprinkled with Parmesan cheese, if desired.