Chickpeas with beef, vegetables and spices

Crush the tomatoes with the carrots with a pinch of salt and a tablespoon of EVOO.

We put it in a pan over low heat and cover it. I use a transparent lid and I watch the condensation of the water, when it is loaded with water I throw it out and stir it.

The vegetable stew is a glass jar of "Macedonia de verduras" of 320gr. We drain and mix the vegetables with 400gr. of chickpeas. And we take them to a wok without covering so that the water evaporates, when it takes 3 minutes approximately we add 1 spoonful of AOVE and we stir.

Add the carrot and tomato mixture to the wok and mix well. Meanwhile in the other frying pan we fry separately the minced veal. Do not add oil as the veal releases its own fat.

Once the meat is slightly cooked, we take it to the wok and mix everything. Add the spices and mix well making movements from the outside to the inside. The spices are to taste, but in my opinion turmeric should not be missing.

Once it is almost done (7-10 minutes) add the egg whites and stir well until they set and it is ready.

PROTEIN BY THE TUBE!