Moroccan tagine with chickpeas

Name: Moroccan tagine with chickpeas
Total time: 180 min
Yield: 4
Ingredients: 250 gram hache meat; 1 tablespoon mild paprika; 1 teaspoon cinnamon; 1 teaspoon cumin; 2 toes garlic; 1 tin can tomato paste; 2 onion; 300 gram winter carrot; 1 zucchini; 1 look chickpea

Ingredients

250 gram hache meat
1 tablespoon mild paprika
1 teaspoon cinnamon
1 teaspoon cumin
2 toes garlic

1 tin can tomato paste
2 onion
300 gram winter carrot
1 zucchini
1 look chickpea

Directions

Finely chop the garlic cloves.
Cut the onions into thin slices, the winter carrot into slices and the zucchini into cubes.
Let the chickpeas drain.
In a frying pan, mix the hache meat with the paprika, cinnamon, cumin, garlic and tomato paste.
Spoon the onion tarts and slices through them.
Sprinkle with salt and freshly ground pepper and pour 250 ml of water.
Bring everything with the lid on the pan to the boil and roast the meat gently in 2 hours.
Then put the zucchini and chickpeas through it and cook everything gently for another 20 minutes.
Serve the tagine in deep plates.