Veal with Peas and Peppers, Mirmiz Bil Ajil

Drain the soaked chickpeas, cover with fresh tap water and cook on the stove over medium heat for an hour until just tender (or in the Kelomat for about half an hour ).

Dice the meat, season with Tabil, pepper and salt and let it rest with the lid closed.

Pour boiling hot tap water over tomatoes, peel, stone and dice. Peel and chop the onions and the garlic.

Clean the peppers, pit them and split them two or three times, they are used in large pieces.

Heat the oil in a saucepan and brown the meat with the onion and garlic cubes. Lift the chickpeas from the hot cooking broth with a slotted spoon and add them. Add the harissa according to the paprika powder and taste.

Pour in enough of the chickpea broth to cover the meat. Cover and cook at low temperature for 30-40 minutes.

Add the tomatoes, peppers and peppers to the sauce and cook for another 20 minutes with the lid on the stove, stirring from time to time. Season with salt and pepper.

The dish is delicious with lamb. Additional dish: Pita bread or alternatively couscous. Tabil: a Tunisian herb mixture of cumin, coriander, new spice and garlic.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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