Arabic minced meat and chestnut pan

Ingredients for 3 servings:

• 1 can chickpeas, approx. 400 g, drained
• 400 g chestnuts, cooked
• 600 g minced meat
• 2 bell peppers, red and green
• 200 g raisins
• 4 tsp Ras el Hanout
• 2 tbsp mint, dried
• 4 limes
• 2 onions, red
• 500 g broccoli
• 250 g mushrooms
• salt and pepper
• chili powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the bell pepper, finely chop the onions, quarter the mushrooms, and wash the broccoli, cut it into florets, and add it to boiling water for about 5 minutes. Brown the minced meat with the onions. Add the bell peppers and mushrooms and cook over low heat for about 5 minutes. Now add the spices and broccoli. Finally, add the drained chickpeas, chestnuts, and raisins, along with the lime juice, and simmer for a few more minutes. Season to taste.