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Chickpeas with Vegetables and Minced Chicken Recipe
Chickpeas with stewed vegetables and minced chicken. A hearty, nutritious, bright, juicy, rich dish. It is prepared simply and quickly. Try. It's delicious!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cut the onion into small cubes. In a saucepan, deep frying pan or in a saucepan with a thick bottom, fry the onion in vegetable oil until soft. Three minutes will be enough. The fire is active. The weight of already peeled vegetables is given.
    Cut the onion into small cubes. In a saucepan, deep frying pan or in a saucepan with a thick bottom, fry the onion in vegetable oil until soft. Three minutes will be enough. The fire is active.
The weight of already peeled vegetables is given.
  2. Cut the bell pepper into cubes slightly larger than the onion. Pour it into a saucepan with the onion, stir and simmer the vegetables under the lid for 5-7 minutes, stirring occasionally.
    Cut the bell pepper into cubes slightly larger than the onion. Pour it into a saucepan with the onion, stir and simmer the vegetables under the lid for 5-7 minutes, stirring occasionally.
  3. Cut the tomatoes like peppers, add to the pan, mix the vegetables and simmer them under the lid for 7-10 minutes. Reduce the heat to moderate.
    Cut the tomatoes like peppers, add to the pan, mix the vegetables and simmer them under the lid for 7-10 minutes. Reduce the heat to moderate.
  4. Add the minced chicken to the vegetables, mix thoroughly, breaking the minced meat into pieces. Simmer all together for five minutes.
    Add the minced chicken to the vegetables, mix thoroughly, breaking the minced meat into pieces. Simmer all together for five minutes.
  5. Pre-boiled (or canned) chickpeas pour into a saucepan with vegetables and minced meat.
    Pre-boiled (or canned) chickpeas pour into a saucepan with vegetables and minced meat.
  6. Season the dish with paprika (smoked will be very appropriate), garlic powder, salt. Add tomato paste. Stir, reduce the heat to low, cover the pan with a lid and cook the chickpeas with vegetables and minced meat for another five minutes. Turn off the heat and let the dish simmer for fifteen minutes. Everything is ready! The thickness of the dish can be adjusted to taste by adding vegetable broth, tomato juice or water. Although when stewing, the vegetables themselves give enough juice. I put tomato paste more for color - autumn tomatoes are not so bright.
    Season the dish with paprika (smoked will be very appropriate), garlic powder, salt. Add tomato paste. Stir, reduce the heat to low, cover the pan with a lid and cook the chickpeas with vegetables and minced meat for another five minutes. Turn off the heat and let the dish simmer for fifteen minutes. Everything is ready!
The thickness of the dish can be adjusted to taste by adding vegetable broth, tomato juice or water. Although when stewing, the vegetables themselves give enough juice. I put tomato paste more for color - autumn tomatoes are not so bright.

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