Keyword chickpea stew, chickpeas, easy meal, lamb meatballs, meatballs, midweek meal, one pan meal, one pot meal
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4people
Cost £
Ingredients
For the meatballs
1 onion, finely diced
1/3cupplain breadcrumbs
1/4cupmilk
1egg
sea salt
2tbspras el hanout (see notes for substitute)
500gminced lamb
Chickpea stew
1onion, sliced
2large garlic cloves, crushed
2tspground cumin
1tspground coriander
1/2tspground cinnamon
1tbsprose harissa
1 x 400gtin chopped tomatoes
200mllow-salt stock (lamb or beef)
2 x 400gtinned chickpeas
bunch ofparsley or mint, chopped
Instructions
Meatballs
In a large bowl, mix together the meatball ingredients until combined (try not to over mix).Roll into 1 inch balls.
Heat the olive oil in a deep frying pan or low casserole dish, over medium-high, add the meatballs and brown them (they don't need cooking all the way through). Remove to a plate.
Chickpea stew
In the same pan, add the onion and fry until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb (or beef) stock, and bring to a simmer. Stir through the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
Stir through half the herbs, then scatter the rest on top to serve.
Notes
Ras el Hanout is a simple mix of equal parts ground cumin, ground coriander and smoked paprika.