John Myers
Oriental Minced Meat and Chickpea Pan with Raisins
The perfect oriental minced meat and chickpea pan with raisins recipe with a picture and simple step-by-step instructions.
In addition, optionally in addition:
- 1 Pc. Clove of garlic
- 1 Pc. Green chilli pepper; alternatively some cayenne pepper and chilli flakes
- 2 Pc. Red peppers
- 2 tbsp Coconut oil; alternatively olive oil
- 600 g Minced meat
- 2 tbsp Tomato paste
- 250 ml Vegetable broth
- 2 Handful Raisins
- 1 Can Chickpeas, 425 ml
- 2 tbsp Curry powder
- 2 tsp Ground cumin
- Salt pepper
- 0,5 bunch Parsley
- 250 g Natural yogurt or Greek yogurt
- 200 g Basmati rice
- 200 g Feta
- Pita bread
- Peel the onion and garlic and finely dice each. Slit the chilli pepper lengthways and remove the seeds. Then also finely chop. Wash the peppers and cut into thin strips or small cubes.
- Heat the oil in a large pan and fry the minced meat in it until crumbly. Add onion, garlic, chilli and paprika and fry with it. Stir in tomato paste and fry briefly. Deglaze with vegetable stock, bring to the boil briefly and then simmer a little over medium heat (approx. 5 minutes). Add the raisins and drained chickpeas.
- Season to taste with curry powder, cumin, salt and pepper. Sprinkle chopped parsley over the finished dish.
- For serving you can e.g. For one variant, cook the rice until it is cooked and stir it into the finished pan. Serve each with a large dollop of natural yoghurt. If you want to go more in the Mediterranean direction, you can crumble feta cheese over the finished dish and serve the dish with pita breads and Greek yogurt.
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