Instructions

1. Heat a little oil in a casserole dish or deep frying pan over medium heat.
2. Add the meatballs and cook until lightly browned on all sides.
3. Add the sliced onion halfway through cooking the meatballs and continue to cook until softened.
4. Once the meatballs are golden, add the garlic and cook for about 1 minute, stirring.
5. Stir in the paprika, cumin, coriander, oregano, chilli flakes and tomato purée. Cook briefly to release the flavours.
6. Add the tinned tomatoes, then use the empty tin to add enough water to almost cover the meatballs.
7. Add the stock cube, bring to a simmer, and cook uncovered for about 10 minutes, allowing the sauce to thicken.
8. Stir in the chopped kale and cook for 5 minutes until wilted.
9. Add the chickpeas and cook for a further 3–5 minutes, until heated through.
10. Serve warm, scattered with chopped parsley.