Nutrition and extra info
Nutrition: Per serving
Ingredients
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Cumin
q-min
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
Cinnamon
sin-ah-mun
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
Parsley
par-slee
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Mint
mi-nt
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Method
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.
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.
Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.
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