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Hachee with chickpeas and apricots
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Ingredients
Directions
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Heat the oil in a frying pan and fry the meat around brown in about 5 minutes.
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Add the onions and cook for 2-3 minutes. Sprinkle with the cumin, cinnamon, coriander, salt and pepper and stir well.
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Pour in the stock and roast with the lid on the pan for about 2 hours at low setting. Well the apricots.
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Add the chickpeas and apricots to the meat approximately 15 minutes before the end of the curd.
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Sprinkle with the parsley. Tasty with broccoli or green beans.
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Nutrition
730Calories
Sodium0% DV0g
Fat62% DV40g
Protein86% DV43g
Carbs15% DV44g
Fiber0% DV0g
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