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DOUGHMAMA
Fast spanish tomato stew with meatballs
A real super stew with fresh tomatoes, chickpeas, meatballs and parsley.
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Ingredients
Directions
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Put the mince with the al-andalus, the egg, some pepper and a pinch of salt in a bowl.
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Knead well together and form 16 balls of the size of a walnut with moist hands.
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Heat the oil in a frying pan and fry the meatballs over medium heat in 8 min. Around golden brown and done. Take out of the pan.
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Meanwhile, clean the garlic and onions. Cut the garlic finely and chop the onion. Wash the cherry tomatoes and halve them.
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Fry the garlic, onion and al-Andalus 3 minutes in the remaining shortening.
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Add the tomatoes and the and bring to the boil. Turn down the heat and cook for 5 min.
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Meanwhile, put the chickpeas in a ball sieve, rinse under cold running water and let drain.
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Add to the tomatoes together with the meatballs and heat for 2 minutes. Season to taste with salt and pepper. Slice the parsley.
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Divide the stew over deep plates and sprinkle with the parsley.
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Nutrition
620Calories
Sodium23% DV560mg
Fat51% DV33g
Protein80% DV40g
Carbs11% DV32g
Fiber64% DV16g
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