Minced Meat Stew with Chard & Black eyed Peas

Yield: 4 servings

Minced Meat Stew with Chard & Black eyed Peas is a perfect combination of yoghurt with chickpeas, black eyed peas, vegetables and meat.

Ingredients:

• 1.5 bunch swiss chard, about 500 grams, washed.
• 250 grams beef or lamb meat cut into very small chunks
• 100 grams black eyed peas
• 50 grams chickpeas
• 1 large onion, peeled and diced
• 2 tbs butter
• 1 tbs tomato paste
• 1 tbs flaked chilies
• 1 teaspoon cinnamon
• black pepper, freshly ground
• salt
• garlic
• Turkish yogurt

Instructions

1. Put the black eyed peas and chickpeas separately in a bowl filled with water and soak them overnight.
2. Cook them until soft without adding salt. Peel the skin off the chickpeas and separate them in half.
3. Cut the chard 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.
4. Heat your frying pan and put the minced meat, sauté for a few minutes in its oil. Add the diced onions stir and sauté .
5. Add butter,salt, black pepper, cinnamon, the cooked stems and tomato paste. Stir. Add the sliced leaves, beans and and about 150 ml cooking water from the stems and let simmer for 20 minutes.
6. In a small frying pan 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.

total time: 1 hour + cooking and soaking for the chickpeas and black-eyed peas
preparation time: 15 minutes
cooking time: 20 minutes