Vegetable stew with minced meat

Ingredients for 4 servings:

• 1 tbsp sunflower oil
• 2 medium-sized onions, finely chopped
• 2 garlic cloves, finely chopped
• 500 g minced meat
• 2 m.-large zucchini
• 1 small can of pizza tomatoes
• 1 small can of tomatoes, chopped, with basil
• 3 tbsp, heaped tomato paste
• salt and pepper
• 1 liter vegetable broth
• 1 small can of baked beans
• 1 small can of chickpeas
• e.g. crème fraîche or sour cream

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Heat the sunflower oil in a large pot. Sauté the chopped onions and garlic, add the minced meat and fry. Cut the zucchini into small, bite-sized pieces, add half to the minced meat and fry. Stir in the pizza tomatoes, chopped tomatoes and tomato paste, and fry everything together for a while longer. Season with salt and pepper, then deglaze with the vegetable stock. Bring to a boil, then reduce the heat to low and simmer for about 30 minutes. Then puree, add the remaining zucchini pieces, baked beans and chickpeas and simmer for about another 20 minutes. Finally, stir in the crème fraîche or sour cream and season again with salt and pepper. Serve with baguette or rustic country bread.