Meatball and chickpea tagine
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
Method
- 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.