- 1 can of chickpeas (drained weight 265 g)
- 1 white onion (approx. 150 g)
- 1 clove of garlic
- 2 pork minute steaks (approx. 250 g)
- 2 tbsp olive oil
- 400 ml vegetable stock
- 1 teaspoon harissa (chili paste; from the tube)
- 2 tbsp lime juice Salt | ground cumin
- 1 beefsteak tomato (approx. 250 g)
- 1 ripe avocado (approx. 300 g)
- 3 tbsp frozen parsley
For 2 people
Per serving approx. 755 kcal, 36 g EW, 54 g fat, 28 g carbs-
- Drain the chickpeas in a colander, rinse with cold water and drain. Peel and halve the onion and
cut lengthways into fine wedges . Peel the garlic and chop in to fine slithers. Cut the steaks into 1½ cm
pieces. - Heat the olive oil in a saucepan, fry the onions, garlic and meat in it over a medium heat while stirring for
3–4 minutes. Pour in the broth and mix in the chickpeas. Season everything with harissa, 1 tbsp lime juice,
salt, cayenne pepper and cumin and cook over medium heat for 6–8 minutes. - In the meantime, wash the tomatoes, quarter them, remove the stems and seeds and roughly dice. Halve the
avocado and remove the stone. Peel the halves and sprinkle the pulp with 1 tablespoon of lime
juice. Roughly dice. Put the tomatoes in the pot, cook briefly over a low heat. Just before serving, stir in the
avocado and parsley and then season with salt.
ALSO BEAUTIFULLY take kidney beans instead of chickpeas
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