Chilli Con Carne with Chickpeas

Prep time: 45 Minutes
Moderately Easy
Serves 4

  • 3 tbsp sunflower or olive oil

  • 1 large onion, chopped

  • 500g lean minced beef

  • 1 x400g can chopped tomatoes

  • 1 tsp fresh thyme

  • 1 tsp honey

  • 2 tbsp tomato paste

  • 2 tsp salt

  • 8 drops Garlic Spice Drops®

  • 8 drops Red Chilli Spice Drops®

  • 10 drops Paprika Spice Drops®

  • 10 drops Cumin Seed Spice Drops®

  • 8 drops Garam Masala Spice Drops®

  • 6 drops Turmeric Spice Drops®

  • 1 x 410g tin chickpeas, drained

  • 4 jacket potatoes cooked

  • soured cream, to serve

  • 1 tbsp washed and chopped fresh coriander leaves

  1. In a large pan, heat 2 tbsp of the oil on medium heat and put in the onion.
  2. Fry for 10 minutes until soft and lightly browned.
  3. Remove the onion from the pan onto a plate.
  4. Add the remaining oil and add the minced beef to the same pan. Brown on high heat (this can be done in batches).
  5. Once evenly browned, put the onion back into the pan along with the tomatoes, thyme, honey and tomato paste.
  6. Cook for 3-4 minutes until the mixture is quite thick.
  7. Add the salt and mix.
  8. Put in the Spice Drops® and mix well.
  9. Add the chickpeas and cook for 2 minutes more.
  10. Serve on top of the jacket potatoes with some soured cream and the coriander leaves.

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