Or, in other words, meatloaf with chickpeas. Essentially, Spanish cottage pie. A very convenient meal that can be prepared well ahead of time and kept in the refrigerator until ready to go in the oven. The following makes a hearty meal for two, and by doing a little more potato for topping you can spin this out to two meals for two.
Ingredients.
¼ cup olive oil.
250g beef mince.
Salt and pepper to taste.
A little water.
1 415g can chick peas, drained.
1 cup finely chopped celery.
1 medium onion, peeled and very finely chopped.
3 cloves garlic, finely chopped.
2 tblsp balsamic vinegar.
2 tblsp dark soy sauce.
1 tblsp pomegranate molasses.
½ cup rolled oats.
½ cup dried breadcrumbs.
400g mashed potatoes.
25g butter, diced.
Method.
Heat the oil in a pan over a hot flame and brown the meat all over. Add salt and pepper to taste, add sufficient water to just cover, bring to the boil, cover and reduce heat to a simmer. Cook for 30 minutes, stirring occasionally.
Add the chickpeas, celery, onion, vinegar, soy, molasses and garlic, stir through well. Bring back to the boil then reduce heat and simmer for another 15 minutes, stirring frequently to prevent sticking, until all the liquid is absorbed.
Remove from the heat and mix in the rolled oats and the breadcrumbs, and allow to stand for ten minutes, mixing in a little more oats if the mixture is too sticky. Preheat the oven to 180°C. Turn into a loaf tin, top with the mashed potato and dot with the diced butter. Bake for 30 minutes until the potato is golden.
Serve with: Salad or stir fried vegetables.
Serves: 2.
Poddimok 