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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.

Goes well with

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Overall rating

A star rating of 4.7 out of 5.55 ratings
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