Advertisement

Ingredients

Method

  • STEP 1

    Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.

  • STEP 2

    Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.

  • STEP 3

    Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.

RECIPE TIPS
TO REHEAT

To reheat, defrost thoroughly, then warm through inapanovera medium heat for 10-12 mins until the meatballs are piping hot all the way through.

Recipe from Good Food magazine, September 2020

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.46 ratings
Advertisement
Advertisement
Advertisement