Harissa Lamb Meatballs With Chickpeas

Ingredients

• 500 g lamb mince
• 50 g dried apricots, chopped
• 30 g dried breadcrumbs – soaked in 40 ml water
• 1 egg
• 5 ml ground cumin
• 5 ml cumin seeds
• 1 shallot (or onion), finely chopped
• 60 ml chopped fresh coriander
• 20 ml harissa paste
• salt and pepper for seasoning
• 20 ml olive oil
• SAUCE
• 10 ml olive oil
• 1 shallot or small onion, sliced
• 2 garlic cloves
• chilli flakes to taste
• 400 g chopped tomatoes (use tinned)
• 20 ml harissa paste
• 400 g tinned chickpeas, drained and rinsed
• 15 ml pomegranate molasses
• 60 ml double cream yoghurt for serving
• 30 ml toasted pine nuts (optional) for serving
• more fresh coriander for serving