Instructions

1. Roughly chop the onion, dice the carrots. Mince the garlic. Finely chop the coriander stalks, put the leaves aside.
2. Heat the oil in a large casserole dish and cook the meatballs for 5 minutes until brown all over. Transfer them to a plate.
3. Add the onion and carrots to pan and fry for 5 minutes. Add the garlic and the spices, then stir for a minute.
4. 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.
5. When the meatballs and carrots are cooked through, stir in the coriander leaves.
6. Serve with couscous or flatbread.