Fast arab stew with chickpeas

Name: fast arab stew with chickpeas
Total time: 30 min
Yield: 4
Ingredients: 500 gram minced beef; 2 onion; 1 lemon; 3 tomato; 2 tablespoon cumin seed; 3 toes garlic; 5 teaspoon cinnamon; 6 tablespoon raisins; 1 tablespoon honey; 1 teaspoon turmeric; 1 look chickpeas; 8 tablespoon parsley; 4 tablespoon olive oil; 100 ml water

Ingredients

500 gram minced beef
2 onion
1 lemon
3 tomato
2 tablespoon cumin seed
3 toes garlic
5 teaspoon cinnamon

6 tablespoon raisins
1 tablespoon honey
1 teaspoon turmeric
1 look chickpeas
8 tablespoon parsley
4 tablespoon olive oil
100 ml water

Directions

Fry the minced meat with the diced onions without oil or butter, on high heat about 5 minutes in a large frying pan.
Then lower the heat.
Grate the zest of the lemon and press out one half.
Cut the tomatoes in half and finely chop them.
Add the cumin seeds, lemon juice, chopped garlic cloves, cinnamon, lemon zest, tomatoes, raisins, honey, turmeric, pepper, salt and water to the minced meat.
Bring to the boil and add the drained chickpeas.
Carefully cover and lower the heat.
Let it warm gently for 10 minutes.
Season with three quarters of parsley and salt or lemon juice to taste.
Serve in warm deep plates and sprinkle with the remaining parsley and olive oil.