Fry the onion in 1 tbsp oil until soft,
then allow to cool. Mix with the
breadcrumbs, mince, cinnamon, 1 egg,
½ tsp salt and lots of pepper, then shape
into about 24 meatballs with wet hands.
Fry in the remaining oil in a shallow pan
for about 8 mins, moving them round until
evenly browned. Lift out and set aside.
Add the garlic to the oil left in the pan
and fry until softened. Add the courgette,
fry for 1-2 mins, then tip in the tomatoes,
honey, ras el hanout, three-quarters of
the coriander, seasoning and a couple
of tbsp water. Stir and cook until pulpy.
Stir in the chickpeas and add the
meatballs. Make 4 hollows in the sauce,
then break in the remaining eggs. Cover
and cook for 4-8 mins over a low heat until
the eggs are set. Scatter with coriander
and serve straight from the pan with
crusty bread for scooping up the sauce.