Fragrant chickpeas with meat and cheese sauce
Chickpeas with meat and cheese sauce - extremely tasty! This dish is suitable for both a regular family dinner and Sunday lunch with friends. It doesn’t take much time to prepare, just a little less than an hour, and the result is worth it. Flavored meat with sweet young carrots and thick creamy sauce - what could be tastier?
For the sauce, I recommend hard spicy cheese - parmesan, cheddar, and you can take almost any meat, it is important that it is not fatty, because there are enough calories in cheese cream sauce. If you cook stew from chicken breast, replace the cream with milk and take not the fattest cheese, you get a diet version of the recipe for those who follow their figure and count calories.
- Time for preparing: 50 minutes
- Servings Per Container: 5-6
Ingredients for chickpeas with meat and cheese sauce
- 600 g tenderloin;
- 400 g boiled chickpeas;
- 300 g of young carrots;
- 1 bunch of green onions;
- 1 pod of green chili;
- 3 cloves of garlic;
- 1 teaspoon of sweet paprika;
- 1 bunch of parsley;
- spices, salt, olive oil.
For the sauce:
- 30 g butter;
- 20 g of wheat flour;
- 200 ml cream;
- 100 g of hard cheese;
- salt, nutmeg.
The method of preparation of fragrant chickpeas with meat in cheese sauce
Pickle tenderloin. We cut the meat into narrow strips across the fibers. For this recipe, lean pork, veal, young beef are suitable.
Put the chopped meat in a bowl, add the garlic cloves passed through the garlic press.
Sprinkle the meat with ground sweet paprika, add the ground spices - coriander, fennel, zira, black pepper. Then pour the meat with olive oil, mix and put in the refrigerator, meanwhile prepare and fry the vegetables.
Cut the young carrots into small cubes. Finely chop a bunch of green onions. We clean the chili pod from partitions and seeds, cut into rings.
Pour olive oil into a pan, throw chopped vegetables, fry over moderate heat for 10 minutes.
To cook this dish it is convenient to use a wide pan. So, we shift the sautéed vegetables to the side of the pan, put the pickled meat in the center.
Quickly fry the meat over high heat, then mix with vegetables, reduce heat, cook for 10 minutes, salt to taste.
Next, add boiled chickpeas, mix with the rest of the ingredients.
Add finely chopped cilantro, cover the pan with a lid, simmer the dish over low heat for 15 minutes, meanwhile prepare the sauce.
In a stewpan, melt the butter, pour wheat flour into the melted butter, fry until golden brown for several minutes.
Pour hot cream, mix the ingredients with a whisk, bring to a boil. On a quiet fire, stirring constantly, prepare the sauce for 5 minutes.
Add the grated hard cheese, when the cheese is completely dissolved in the sauce, salt to taste, add the grated nutmeg.
We spread the chickpeas with meat on a plate, pour cheese sauce, immediately serve on the table. Enjoy your meal!
Instead of chickpeas, you can use red or white beans, green peas, or sweet corn in this recipe.