Hachee with chickpeas and apricots

Name: hachee with chickpeas and apricots
Total time: 30 min
Yield: 4
Ingredients: 4 tablespoon peanut oil; 4 tablespoon olive oil; 750 gram hache meat; 3 onion; 1 teaspoon cumin powder (djinten); 1 teaspoon cinnamon powder; 1 teaspoon coriander powder (ketoembar); 250 milliliters Meat bouillon; 200 gram dried apricots; 400 gram chickpea; 2 tablespoon flat leaf parsley; 2 tablespoon fresh coriander

Ingredients

4 tablespoon peanut oil
4 tablespoon olive oil
750 gram hache meat
3 onion
1 teaspoon cumin powder (djinten)
1 teaspoon cinnamon powder

1 teaspoon coriander powder (ketoembar)
250 milliliters Meat bouillon
200 gram dried apricots
400 gram chickpea
2 tablespoon flat leaf parsley
2 tablespoon fresh coriander

Directions

Heat the oil in a frying pan and fry the meat around brown in about 5 minutes.
Add the onions and cook for 2-3 minutes. Sprinkle with the cumin, cinnamon, coriander, salt and pepper and stir well.
Pour in the stock and roast with the lid on the pan for about 2 hours at low setting. Well the apricots.
Add the chickpeas and apricots to the meat approximately 15 minutes before the end of the curd.
Sprinkle with the parsley. Tasty with broccoli or green beans.