Oriental minced meat pan

Ingredients for 4 servings:

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

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and finely dice the garlic and onion. Clean, deseed, wash, and finely chop the chili. Clean, wash, and finely chop the bell pepper. Heat the oil in a pan. Brown the minced meat and season with salt, pepper, and cumin. Briefly fry the garlic, onion, bell pepper, and chili. Add the tomato paste, sauté briefly, and deglaze with 250 ml of water. Bring to a boil and simmer for about 5 minutes. Place the chickpeas in a sieve, rinse with cold water, and drain. Wash the parsley, shake dry, pick off the leaves, and chop. Add the chickpeas to the minced meat, stir in, and heat for about 3 minutes. Roughly crumble the feta, season the minced meat pan with salt, pepper, and cumin, and sprinkle with the feta and parsley.