Low Fat 30: Delicate Moroccan Cooking Pot with Chickpeas and Tenderloin

Rinse the meat, dry it and pound it flatter. Peel and chop the garlic clove. Strain the chickpeas, rinse. Clean the soup vegetables, chop them. Pour the tomatoes into a sieve, cut them into large pieces, collect the juice.

Heat oil, brown meat in it. Add spices, garlic and soup vegetables. Deglaze with stock and tomato juice.

Cover and simmer for about 15 minutes.

Rinse the raisins, clean and cut the leek, add to the meat and cook for 15 minutes. Take out the meat, remove from the bone. Heat tomatoes, raisins and chickpeas in the soup for about 5 minutes. Season again and serve with the meat.

Per unit: 7 g fat, 350 Kcal = 18 %.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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