Meatball stew

Ingredients for 4 servings:

• 1 can of tomatoes, chopped
• 300 g minced beef
• 3 handfuls of chickpeas from the can
• 1 tbsp tomato paste
• 2 tsp paprika paste, hot
• 2 Pepper
• 1 pointed pepper, mild
• ½ red bell pepper(s)
• Broth (Vegeta)
• chili powder
• salt and pepper
• some flour
• 1 onion(s)
• some olive oil
• some vegetable oil
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Icli Köfte with a twist

Add the olive oil and vegetable oil to the pot. Halve the onion and slice into rings. Add the onions to the pot and fry. Reduce the heat slightly so the onions don’t burn. Meanwhile, clean and deseed all the bell peppers. Slice the pointed peppers and chili peppers (tip: buy them from a Turkish store; they’re a bit hotter) into rings and roughly dice the red pepper. Add the bell peppers and chili peppers to the pot and fry for a few minutes. Then add the paprika and tomato paste and fry while stirring. Now add the tomatoes and fry for a few minutes. Add enough water to cover the vegetables. Let the dish simmer, adding a little more water if necessary. Meanwhile, place the minced meat in a bowl, season with salt, pepper, chili powder, and a little flour. Knead the meat mixture well and then form it into small balls. Then add the balls to the pot. Wash the chickpeas again and add three handfuls, then simmer. Finally, season gently with Vegeta and chili flakes. Serve with baguette.