Instructions

1. Preheat the oven to 180°C.
2. Cut the aubergine & red pepper into chunks, the tomatoes in half, and the onion into four pieces (with skin on).
3. Arrange these in a roasting dish, then tuck the garlic cloves between them. Drizzle with olive oil, then scatter the spices on top. Season with salt and pepper, toss well, then bake in the oven for about 30 minutes.
4. When the vegetables are tender and lightly charred, take the dish out of the oven and let it cool. When cooled, remove the skins of the tomatoes, red pepper, garlic, onion and aubergine (last one not essential).
5. Transfer their flesh and the cooking juices to a saucepan.
6. Using a stick blender, process the veggies until you get a thick purée. Add the mint, half of the chickpeas and some stock, if the sauce is too thick. Blend again until you get a lightly textured sauce. Taste and adjust the seasoning.
7. Meanwhile, put the meatballs onto another tray and bake them in the oven, following the instructions shown on the packet. When they are golden, transfer them to a plate or straight into the sauce (if it’s ready by then).
8. Mix the meatballs with the sauce and stir in the remaining chickpeas.
9. Serve warm, garnished with mint leaves.