Ground Meat Skillet with Chickpeas & Feta
Equipment
Ingredients
Main ingredients
ground meat (raw)
500 g
olive oil
15 ml
red onion (small)
1 piece
garlic
3 clove
tomato paste
15 ml
zucchini
1 piece
red bell pepper (red)
1 piece
cherry tomatoes
150 g
water
250 ml
green olives (canned, drained)
100 g
chickpeas (canned, drained)
240 g
feta cheese (crumbled)
100 g
fresh parsley (chopped)
10 g
Seasonings
salt
5 g
black pepper
2 g
sweet paprika
5 g
chili flakes
2 g
yogurt
30 g
Instructions
Brown the ground meat
Heat olive oil in a pan and fry the ground meat until nicely browned, seasoning with sweet paprika.
Add aromatics and tomato paste
Add finely chopped red onion and minced garlic, fry briefly, then stir in tomato paste and roast for a minute.
Add vegetables
Add diced zucchini, sliced bell pepper and halved cherry tomatoes. Fry everything for a few minutes.
Simmer with water
Deglaze with 200-300 ml water, season with salt and pepper and let the skillet simmer for 10-15 minutes until vegetables are tender.
Add olives and chickpeas
Stir in drained olives and chickpeas, heat everything through once more.
Finish and serve
Crumble feta over the top, sprinkle with fresh parsley and optional chili flakes. Serve with boiled potatoes, rice or pasta and a dollop of yogurt if desired.
Original recipe
Storage
Store without feta and parsley for best texture; add fresh toppings when reheating
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