I’m coming to nothing! At least not for writing contributions, I’m not even missing ideas or pictures. Only time ! Therefore, some time has passed since the last post. But the wait is over, at least for today, because I can spoil you with chickpeas with this fast chili con carne. Since I have less time, I also have to try to cook a little faster At the same time, it should continue to taste fantastic! Since this dish is perfect in the fight against Tütchen and ready sauces!
Chili con carne with chickpeas
Please do not be scared by the mass of ingredients, it might look a lot, but only because there are no ready-made hats here. Soy sauce and dark balsamic give the dish a very special spiciness and harmonize perfectly with the cumin, which gives the chili its characteristic taste. The paprika powder – especially with spices you should always pay attention to a good quality, you can taste the difference between good and cheap! – adds a beautiful color!
Does not that look like a dream? So I get hungry again immediately …
If you let the dish sink in for a bit longer, then you can make awesome wraps with it too, the recipe for easypeasy tortillas can be found here [ CLICK ]! In addition a little fresh sour cream and salad. Yummy!
- 2 cans of chickpeas, each 265 g drained weight
- 500 g minced meat (mixed)
- 1 onion
- 1 chili or hot pepper (omit for a milder option)
- 1 – 2 garlic cloves
- 5 g ginger (optional)
- 2 teaspoon ground cumin
- 1 – 2 teaspoons of paprika, sweet
- 1 teaspoon dried thyme, or fresh
- 1 teaspoon dried oregano, or fresh
- 1 can of peeled tomatoes
- 250 ml passata (passed tomatoes)
- 1 tbsp olive oil
- 1 tablespoon soy sauce
- 1 tbsp lemon juice or vinegar (eg balsamic vinegar)
- Sour cream (optional)
- Fresh chopped herbs (eg parsley)
- Peel the onion and chop finely. Peel garlic and ginger and finely grate / dice / squeeze. Wash and halve the chilli, remove seeds and cut into small pieces. Drain the chickpeas, rinse and drain. Possibly. Wash fresh herbs, dry and finely chop.
- Heat a pan at high speed, add the oil and fry the onions for a short time. Quickly add the hack and fry crumbly. Add garlic, chilli and optionally ginger, continue to fry briefly until the meat turns slightly brown (depending on meat quality).
- Add the chickpeas, cumin, peppers and herbs. Add soy sauce and balsamic vinegar and stir well. Douse everything with Passata and the peeled tomatoes (complete can contents).
- Simmer for about 15 – 20 minutes without lid on low level. Season with salt and pepper and serve in deep plates.
- Add 1 tablespoon of sour cream to each plate and sprinkle with fresh herbs. Serve with flatbread or salad.
Let’s go veggie
Veggie? Um, Hack meat ? Does not fit at all, right? For a vegetarian option, just leave the hack, try boiled quinoa or bulgur instead!
So now I have to go on, after having spent the whole day lazy on the couch yesterday and basically running Netflix, Sky or Amazon Prime Video all the time, I have to do something productive today. Let’s see what my canvas says