Chickpea chili with minced meat and coriander

Ingredients for 4 servings:

• 2 cans of chickpeas, 425 ml each
• 2 onions, finely diced
• 4 garlic cloves, finely chopped
• olive oil
• 500 g minced beef
• 2 tbsp tomato paste
• 2 tbsp harissa
• salt and pepper
• Sugar
• 1 tsp cumin
• ½ tsp coriander
• ½ tsp cardamom
• 1 tsp chili flakes
• 1 tbsp flour
• ½ candied lemon
• 1 bunch coriander, finely chopped
• 200 g Greek yogurt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

slightly spicy

Rinse the chickpeas in a sieve with cold water and drain. For the coriander salsa, grate the lemon zest and squeeze the lemon juice. Mix the coriander, lemon zest, 3 tablespoons of lemon juice, and 1/3 of the garlic with 2 tablespoons of oil. Season with salt, pepper, and a pinch of sugar. Let it simmer. Fry the minced meat in hot oil in a large pot until crumbly. Fry the onions and the remaining garlic. Stir in the tomato paste. Season with harissa, salt, pepper, sugar, cumin, coriander, cardamom, and the chili flakes. Dust with flour and sauté briefly. Add 700 ml of water. Bring to a boil, then simmer for about 5 minutes. Add the chickpeas and simmer for another 2-3 minutes. Season again if desired. Serve the chili with the coriander salsa and yogurt.