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Swiss chard beef black-eyed peas chickpeas onion butter tomato chilies cinnamon garlic turkish yogurt
Viewed: 85 - Published at: 7 years agoIngredients
- 1.5 bunch swiss chard
- 250 g beef or lamb meat cut into very small chunks
- 100 g black eyed peas
- 50 g chickpeas
- 1 large onion
- 2 tbs butter
- 1 tbs tomato paste
- 1 tbs flaked chilies (turkish variety)
- 1 teaspoon cinnamon
- garlic
- Turkish yogurt
Method
- Put the black eyed peas and chickpeas separately in a bowl filled with water and soak them overnight.
- Cook them until soft without adding salt. Peel the skin off the chickpeas and separate them in half.
- Wash chard leaves. Cut the stem and chop them in small cubes and cook them for 3-5 minutes in boiling water until soft. Cut the green leaves 1-2 cm thick.
- Heat your pan and put the minced meat, saute for a few minutes in its oil. Add the cubed onions stir and saute .
- Add butter,salt, black pepper, cinnamon, the cooked stems and tomato paste. Stir. Add the sliced leaves, beans and and one glass of water (use the water you used to cook the stems)and let simmer for 20 minutes.
- In a small skillet add the remaining butter, foam add the red chilli flakes. Before serving add this butter chili sauce on top and serve it with garlic added Turkish yogurt.
