Name: Meatball and chickpea tagine
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: About 20 meatballs beef or lamb; 1 onion; 1 garlic clove; 4 medium carrots; I handful of coriander, stalks and leaves separated; 2 tsp ground cumin; 1 Tbsp ground paprika; 1 tsp ground cinnamon; 1 can chopped tomatoes (400g); 1 can chick peas, drained (400g); 1 tsp honey; 200ml water or vegetable stock; 1 tsp olive oil

Meatball and chickpea tagine

25 Jun 2015

by Dinna

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Background

In the supermarkets you can buy ready-to-cook meatballs. You only need to fry or grill them and add some sauce. This meatball and chickpea tagine is a lovely example of their use in this way, perfect for a midweek family meal. Serve it with couscous, rice or just pita.

Ingredients

About 20 meatballs beef or lamb
1 onion
1 garlic clove
4 medium carrots
I handful of coriander, stalks and leaves separated
2 tsp ground cumin
1 Tbsp ground paprika
1 tsp ground cinnamon
1 can chopped tomatoes (400g)
1 can chick peas, drained (400g)
1 tsp honey
200ml water or vegetable stock
1 tsp olive oil

Instructions

Roughly chop the onion, dice the carrots. Mince the garlic. Finely chop the coriander stalks, put the leaves aside.
Heat the oil in a large casserole dish and cook the meatballs for 5 minutes until brown all over. Transfer them to a plate.
Add the onion and carrots to pan and fry for 5 minutes. Add the garlic and the spices, then stir for a minute.
Add the chopped tomatoes, chickpeas, honey and stock/water return the meatballs to the pan. Season, and simmer under cover for 15-20 minutes until the sauce is thickened.
When the meatballs and carrots are cooked through, stir in the coriander leaves.
Serve with couscous or flatbread.