Bunny chow

1 small onion

2 garlic cloves

200g canned chickpeas

250g minced beef or lamb

1 x 5ml spoon ground ginger

½ x 5ml spoon chilli powder

½ x5ml spoon ground turmeric

1 x 5ml spoon ground cinnamon

½ x 5ml spoon ground cumin

1 x 15ml spoon tomato puree

1 reduced salt beef stock cube

300ml boiling water

2 crusty rolls

Chopping board, vegetable knife, measuring jug, sieve, large frying/sauté pan, mixing spoon, bread knife.

1. Prepare the ingredients:
   -peel and dice the onion;
   -peel and finely chop or crush the garlic;
   -drain the chickpeas and rinse.
2. Add the mince beef, onion and garlic to a large frying/sauté pan and dry fry until the meat is evenly browned and the onion softened.
3. Add the ginger, chili powder, ground turmeric, ground cinnamon and ground cumin to the pan and cook for 2 minutes.
4. Add the tomato puree to the pan and crumble in the stock cube.
5. Pour over 300ml boiling water and stir well.
6. Add the drained chickpeas and stir. Bring to the boil and simmer for 15-20 minutes until the liquid is reduced.
7. Cut the top off the crusty rolls and hollow out the inside.
8. Serve the meat mix in the hollowed-out bread rolls, with the top of the roll as a ‘lid’.

• The filling could be served in a non-traditional way with rice or potatoes and vegetables.
• For a vegetarian version substitute the meat with red kidney beans and add 1 x 15ml spoon of finely chopped fresh ginger for extra zing!

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