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Paprika-Kichererbsen-Topf mit Hackfleisch

Paprika-Kichererbsen-Topf mit Hackfleisch
3.7 756 ratings
Prep. 10 min
Total 25 min
2 Portionen
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Ingredients

  • rote Zwiebel halbiert
    1
  • Öl
    10 g
  • rote Paprika (ca. 300 g), in Stücken (2-3 cm)
    2
  • Rinderhackfleisch
    250 g
  • Tomatenmark
    20 g
  • Wasser
    200 g
  • Kichererbsen (Abtropfgew. 265 g), abgetropft
    1 Dose
  • Paprika edelsüß
    1 EL
  • Thymian, getrocknet
    1 TL
  • Salz
    1 TL
  • Chili, gemahlen
    ½ TL
  • Crème fraîche
    30 g

Difficulty

easy

Nutrition per 1 Portion

Sodium 1326 mg
Protein 35 g
Calories 2778 kJ / 664 kcal
Fat 38 g
Fibre 15 g
Saturated Fat 12 g
Carbohydrates 47 g

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